Olive oil spray
1 tsp olive oil
3 spring onions, finely sliced
¼ small red capsicum, finely diced
1½ cups self-raising flour
½ cup reduced-fat milk
1 egg, beaten
1 tbsp margarine, melted
1 zucchini, grated & liquid squeezed out
1 220g tin reduced-salt baked beans
⅓ cup reduced-fat tasty cheese, grated
Preheat oven to 180°C. Spray a mini muffin tin with oil or line with paper cases.
Heat oil in a small non-stick pan, add the spring onion and capsicum and cook for 2 minutes, or until the vegetables have softened. Remove from heat and drain on absorbent paper.
Sift the self-raising flour into a large bowl. Make a well in the centre and gradually pour in the milk, egg and margarine while mixing gently. Fold in the onion mix, zucchini, baked beans and cheese until just combined.
Spoon into the muffin tin and bake for 12-15 minutes until cooked through and golden. Cool on a cake rack.
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