August 04, 2016
Breakfast, Dairy, Cheese,
Feta, Vegetables, Peas , Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Picnic, Potluck, Oven Bake, Vegetarian, Make it from scratch, Zucchini, Muffins, Kosher Dairy more
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"From an old edition of Recipe + magazine and I am posting here as I always prefer a savoury muffin over a sweet one."
Preheat oven to 200C/180C fan forced.
Line a 12 hole (1/3 cup) capacity muffin tray with paper cases.
Using hands squeeze excess moisture from zucchini.
Sift flour and salt in a large bowl and add half the fetta, the peas and the zucchini.
Whisk milk, butter and egg in a jug and pour into dry ingredients and stir until just combined.
Spoon mixture into prepared holes and top with extra peas and remaining fetta and bake for 20 minutes.
Cool in tray for 5 minutes before turning out.
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