Try these savoury muffins in the kids' lunchboxes or as a mid-morning snack at work. Homemade snacks like these are a much healthier alternative to pre-packaged, convenience snacks like muesli bars - and they are WAY tastier! 

Serves: 15

INGREDIENTS:

- 1 large zucchini, grated

- 1/2 butternut pumpkin, peeled & diced

- 1 cup self raising flour

- 1/2 cup extra virgin olive oil (EVOO)

- 6 eggs

- 1 cup cheddar cheese, grated

- 60g feta

- 1/4 cup pepitas

METHOD:

1. Pre-heat oven to 180 degrees celsius

2. Brush a baking tray with EVOO and spread diced pumpkin evenly on the tray. Brush with a little extra EVOO and bake in the oven for 45 minutes or until soft

3. Brush a muffin tin with EVOO

4. Meanwhile, squeeze as much excess moisture out of the grated zucchini as possible

5. Place roasted pumpkin, zucchini, egg, cheese and remaining EVOO in a large mixing bowl and mix well. Sift in flour and stir until just combined

6. Place mixture evenly in the muffin tins and top with crumbled feta and pepitas

7. Bake for 40 minutes in the oven or until nicely browned on top and cooked through