Savoury Zucchini Mini Muffins

Makes 24
Preparation Time 15 mins

Ingredients:
2 cups self-raising flour
1 teaspoon mustard powder
2 tablespoons chopped chives
1 cup grated reduced fat tasty cheese
¼ cup grated parmesan cheese
1 medium sized zucchini, grated
250ml (1 cup) Campbell’s Real Stock - Salt Reduced Vegetable
2 eggs, lightly beaten
2 tablespoons extra virgin olive oil
Reduced fat cream cheese, to serve
200g smoked salmon or semi dried tomatoes, to serve

Method:
1. Sift flour in a bowl then stir in mustard powder, chives, cheeses and zucchini.
2. Combine Campbell’s Real Stock, eggs and oil in a jug. Pour into dry mix and then stir gently to just combine all ingredients.
3. Pour into two greased 12-hole mini muffin trays.
4. Bake in a preheated oven at 200°C for 15 minutes or until golden. Cool slightly, then slice muffin in half. Top muffin base with reduced fat cream cheese and smoked salmon or semi-dried tomatoes, then top with other half of muffin.
Note: To make regular sized muffins, pour into a 12 hole regular sized (1/3 cup capacity) muffin tray. Bake at 200°C for 25 minutes or until golden