Zucchini & Pea Muffins
Recipe: #24571
August 04, 2016
"From an old edition of Recipe + magazine and I am posting here as I always prefer a savoury muffin over a sweet one."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (85.2 g)
- Calories 167.9
- Total Fat - 8.6 g
- Saturated Fat - 5 g
- Cholesterol - 38.6 mg
- Sodium - 196.9 mg
- Total Carbohydrate - 17.2 g
- Dietary Fiber - 2.7 g
- Sugars - 2 g
- Protein - 6.8 g
- Calcium - 114.5 mg
- Iron - 1 mg
- Vitamin C - 4.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 200C/180C fan forced.
Step 2
Line a 12 hole (1/3 cup) capacity muffin tray with paper cases.
Step 3
Using hands squeeze excess moisture from zucchini.
Step 4
Sift flour and salt in a large bowl and add half the fetta, the peas and the zucchini.
Step 5
Whisk milk, butter and egg in a jug and pour into dry ingredients and stir until just combined.
Step 6
Spoon mixture into prepared holes and top with extra peas and remaining fetta and bake for 20 minutes.
Step 7
Cool in tray for 5 minutes before turning out.
Tips
No special items needed.
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