Cheesy Carrot & Apple Muffins

This recipe is adapted from "Cheesy Vegie Muffins" on on Taste.com.au

Get This -

1 1/2 cups self-raising flour
1 cup coarsely grated carrot
1 cup coarsely grated apple
1 cup coarsely grated cheddar
1/2 teaspoon cinnamon
1 teaspoon dried oregano
2 eggs, lightly whisked
125ml (1/2 cup) milk
80ml (1/3 cup) olive oil

Do This -

1. Preheat oven to 180°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.
2. Sift the flour into a large bowl. Add the carrot, apple and half the cheddar. Season with salt and pepper, and mix until well combined.
3. Whisk the egg, milk, cinnamon, oregano and oil in a bowl. Add the egg mixture to the flour mixture. Mix until just combined.
4. Divide the mixture evenly among the prepared pans and sprinkle with the remaining cheddar. Bake in oven for 20 - 25 minutes or until golden.

Waldorf Salad

This is my new favourite salad for lunch.

Get This -

• 2 tablespoons reduced-fat mayonnaise
• 1 tablespoon lemon juice
• iceberg lettuce, shredded
• 1 celery stalk, trimmed, chopped
• 1 granny smith apple, cored, chopped (or any apple will do, I like Fuji apple) 
• 2 tablespoons chopped walnuts (optional)

Do This -

1. Mix mayonnaise and lemon juice in a bowl.
2. Mix all other ingredients in a serving bow.
3. Add mayonnaise dressing and toss.
4. Top with nuts

Today I've also added tinned salmon, fetta and coriander.
It's also good with cooked chicken and basil.