Cheesy Zucchini Muffins
This recipe is vegetarian.
Prep Time
20 minutes
Cook Time
25 minutes
Serving
Makes 4, Serves 2
Method
Step 1. Combine the zucchini, onion, feta, flour and seasonings in a bowl. Whisk together the egg and milk and then stir through the zucchini mixture. Spoon into 4 x 1/3 cup paper-lined muffin pans and top each with a tomato half.
Step 2. Bake in a 180OC oven for 25-30 minutes or until cooked. Cool on a wire rack. Serve each pair of muffins with 3 baby carrots and 3 extra cherry tomatoes.
Tip: Muffins may be stored in an airtight container, chilled, until required. Serve warmed or at room temperature.
Ingredients
- 1 small zucchini (150g), grated
- 2 spring onions (20g), finely chopped
- 50g reduced fat feta, crumbled
- 1/3 cup (50g) SR flour
- Salt and freshly ground black pepper, to taste
- 60g egg
- 1 tablespoon reduced fat milk
- 2 cherry tomatoes (20g), halved
- 6 baby carrots (100g), for serving
- 6 cherry tomatoes (60g), extra, for serving
Per serve:
Energy: 932kj (224kcal)
Protein: 14.1g
Fat: 6.8g
Carbohydrates: 23.7g