2.5 cups self-raising flour (400 g)
1 tsp baking powder
100 g sliced mild salami finely chopped
1 zucchini grated (100 g)
1 cup grated vintage cheddar (120 g)
1.25 cups milk (310 ml)
100 g unsalted butter melted and cooled
- Line a 12-hole muffin pan (¹⁄³ -cup capacity) with paper cases.
- Sift flour and baking powder into a large bowl. Stir in salami, zucchini and cheddar until combined.
- Whisk eggs, milk and butter in a jug. Add to flour mixture and stir until just combined. Spoon ¹⁄³ cup of mixture into each paper case.
- Cook in a hot oven (200C) for about 20 minutes, or until golden and cooked. Stand in pan for 5 minutes, then lift out onto a wire rack to cool. Serve.