Rocky road ice-cream cake
Serves: 12 Time to make: 15 mins, plus 2-3 hrs freezing Total cost: $18.48 / $1.54 per serve
Serves: 24 (makes 24 muffins)
Time to make: 20 mins, prep 8 mins, cook 12 mins
Total cost: $7.20 / $0.30 per serve
(at time of publication)
Ingredients:
cooking oil spray
2 cups self-raising flour
1 pinch of salt
1 cup grated zucchini (1 large)
1 cup (220g) fresh, frozen or canned corn kernels
75g ham, diced
1/2 cup grated reduced-fat cheddar cheese
200ml low-fat milk
1 egg
80ml (1/3 cup) sunflower oil
Nutrition Info.:
| Kilojoules | 390kJ |
| Calories | 93cal |
| Protein | 3g |
| Total fat | 4g |
| Saturated fat | 1g |
| Carbohydrates | 10g |
| Sugars | 1g |
| Dietary fibre | 1g |
| Sodium | 230mg |
| Calcium | 40mg |
| Iron | NS |
| Step 1 | Preheat oven to 180°C. Spray a 24-hole mini muffin tin with oil. |
| Step 2 | Sift flour and salt into a large bowl. Add zucchini, corn, ham and cheese and stir to combine. Set aside. |
| Step 3 | In a separate bowl, whisk together milk, egg and sunflower oil. Stir wet ingredients into dry ingredients, until just combined. |
| Step 4 | Divide mixture between muffin holes. Cook in preheated oven for 12 minutes or until golden and cooked through. |
Pack these in lunchboxes for a snack!
Recipe by:
Chrissy Freer
First published: October 2009
