Step 1

Preheat the oven to 180°C/350°F (fan-forced).

Step 2

In a large bowl, mix the vegetables, basil, cheese and flour.

Step 3

Place the garlic, melted butter, eggs, milk, bicarbonate of soda, baking powder and seasoning into a jug or blender and combine until frothy.

Step 4

Add to the dried mix and fold gently until just combined.

Step 5

Spoon into a muffin tin lined with patty cases, top with bacon crosses and bake for 20 minutes or until firm in the middle (skewer inserted will come out clean).

Step 6

Cool on a wire rack.

Step 7

Grate the vegetables, 4-5 seconds speed Check they are similar size to vegetables grated on a box grater, if not process for an extra second or two taking care not to over do it. If the veg release a bit of water, squeeze them in a cloth. Set aside.

Step 8

Grate the cheese, 10 seconds speed 5 and set aside with the veg.

Step 9

Mince the garlic, 2 seconds speed Add the butter and melt, 1 minute, 90, speed 3.

Step 10

Add the eggs, milk, bicarbonate of soda, baking powder and seasoning into the jug and blend 30 seconds speed 5.

Step 11

Add the veggies, cheese and flour and mix, reverse, flour symbol for 4-5 rotations to incorporate the flour into the wet.

Step 12

Spoon into a muffin tin lined with patty cases, top with bacon crosses and bake for 20 minutes or until firm in the middle (skewer inserted will come out clean).

Step 13

Cool on a wire rack.