Zucchini & Pea Muffins

12
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From an old edition of Recipe + magazine and I am posting here as I always prefer a savoury muffin over a sweet one."

Original recipe yields 12 servings
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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 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 & Variations


No special items needed.

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