Mustard and Zucchini Cakes
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
6
- Ingredients
- 2 ½ cups self-rising flour
- 1 ½ cups rolled oats
- 1 ½ tsps English mustard powder
- 1 tsp Baking powder
- ½ tsp baking soda
- 12 ozs Zucchini (grated and drained)
- 1 ½ cups grated, strong Cheddar cheese
- ¾ cup milk
- 2 eggs
- 10 Tbsps sunflower oil
- 8 Tbsps Pine nuts
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases or liners in 12 muffin tins.
2.
Sift the dry ingredients into a mixing bowl and add the grated courgettes and cheese.
3.
Whisk together the milk, egg and oil and add to the bowl. Gently stir the wet ingredients into the dry until just combined.
4.
Spoon into the tins and sprinkle with pine nuts. Bake for about 25 minutes, until risen and golden. Serve warm.
