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.