15 mins prep time
35 mins cook time
Serves 12 people


  • 2 medium, free-range eggs
  • 1/2 cup milk
  • 1/4 cup extra virgin olive oil
  • 3 tsp dried garlic granules
  • 2 tsp dried rosemary or chives
  • 1 cup (130g) cheddar cheese, grated
  • 1 cup walnuts, chopped
  • 2 medium zucchinis, grated
  • 2 medium carrots, grated
  • 1 red capsicum, finely diced
  • 1 1/2 cups wholemeal self-raising flour
  • Salt and pepper, to taste


  1. Preheat oven to 180°C and line a 12-hole muffin tin with muffin liners.
  2. In a large bowl, beat the eggs. Then stir in the milk, oil, garlic and rosemary (or chives).
  3. Add the cheese, walnuts and vegetables, then season to taste with salt and pepper. Stir together gently.
  4. Fold in the flour, being careful not to over mix.
  5. Spoon the mixture evenly into the muffin cases and place into the oven. Bake for 30-35 minutes, or until browned and cooked through.
  6. Remove from the oven, allow to cool, and then enjoy.


Store leftovers in an airtight container in the fridge for 5-7 days. You may like to warm them slightly in the microwave before eating.


Recipe courtesy of Leanne Ward.
Nutrients per serve
Energy 1058kJ
Protein 8g
Fat 18g
Saturated fat 4g
Carbohydrate 14g
Sugars 2g
Dietary fibre 4g
Sodium 279mg

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