Watagans Best Pre-hike Breakfast Muffin

Start your hiking day with one or two of these delicious muffins for sustained energy and nutrition

Ingredients

1 medium (250g) Zucchini, grated

1 medium (120g) Carrot, grated

1/2 cup (30g) Frozen Corn

1 cup (125g) Cheddar Cheese, grated

1/2 cup Milk

1/4 cup Plain Greek Yoghurt

1/4 cup Olive Oil

2 Eggs

2 cups (250g) Plain Flour (any type- white, wholemeal or gluten free)

3 tsp Baking Powder

Salt-optional

Method

Squeeze all the excess moisture from the grated zucchini and carrot in a clean towel (keep the juice to add to a veg smoothie later)

Mix together, zucchini, carrot, corn, milk, yogurt, olive oil and eggs until just combined

Fold in flour and baking powder- being careful not to over mix.

Divide mixture equally in a well-oiled 12-hole muffin tray, sprinkle with some salt and bake at 180C for 20-25 minutes.

Gobble up- or you can freeze them.