For the dough:
1 egg
½ cup milk (125ml)
3 tablespoons of Soya Sunflower Oil (45ml)
1 cup wheat flour (130g)
½ teaspoon salt (3g)
4 tablespoons finely grated carrot (50g)
4 tablespoons canned green corn, drained (65g)
½ cup small chopped broccoli florets (50g)
1 and a half cups grated parmesan cheese (100g)
1 teaspoon oregano (0.7g)
1 teaspoon baking powder (5g)
In a bowl, add the egg, milk, oil, flour and salt and stir with a whisk until smooth.
Add the carrots, corn, broccoli and Parmesan cheese, reserving 4 tablespoons for the end. Mix all the ingredients well. Finally, add the baking powder and mix.
Divide the batter into 24 paper cups or cupcake tins, sprinkle with the reserved Parmesan and bake in a preheated oven at 180°C for 15 minutes or until golden brown.
