Zucchini, tomato and spinach muffins
Ingredients
- 1 cup (150g) self-raising flour
- 60g butter, chopped
- 1 zucchini, coarsely grated
- 60g pkt Baby Spinach, shredded
- 100g fetta, crumbled
- 1 Egg, lightly whisked
- 1/2 cup (125ml) milk
- 4 cherry tomatoes, thinly sliced
Method
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Step 1Preheat oven to 180°C. Line six 1/3-cup (80ml) muffin pans with paper cases. Place flour and butter in a bowl. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add zucchini, spinach and fetta. Stir to combine.
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Step 2Whisk the egg and milk in a small jug. Add to the flour mixture and stir until just combined (don’t overmix). Spoon evenly among the prepared muffin pans. Top with tomato slices. Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Turn onto a wire rack to cool completely.
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Recipe Info
Tip: Veggie twist
To make pumpkin & cheddar muffins, swap the zucchini and spinach for 1 cup grated pumpkin, the fetta for 1/2 cup (60g) grated cheddar and the cherry tomatoes for gold Perino tomatoes.
To make pumpkin & cheddar muffins, swap the zucchini and spinach for 1 cup grated pumpkin, the fetta for 1/2 cup (60g) grated cheddar and the cherry tomatoes for gold Perino tomatoes.