Zucchini Slice Muffins
Recipe: #36537
February 27, 2021
"From our weekday newspaper The West Australian."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (141.5 g)
- Calories 245.9
- Total Fat - 13.9 g
- Saturated Fat - 4.4 g
- Cholesterol - 237.7 mg
- Sodium - 200.9 mg
- Total Carbohydrate - 16.8 g
- Dietary Fiber - 2.4 g
- Sugars - 1.7 g
- Protein - 14.2 g
- Calcium - 127 mg
- Iron - 2 mg
- Vitamin C - 4.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 190°C/170°C fan-forced.
Step 2
Grease a 12-hole (1/3-cup-capacity) muffin pan.
Step 3
Place 3/4 of the zucchini in a large bowl and add onion, ham, cheese and flour and stir to combine.
Step 4
Whisk eggs, oil, milk and ricotta together and add to zucchini mixture and season and then add parsley and mix to combine, then divide among holes of prepared pan and top with remaining zucchini.
Step 5
Bake for 15 to 20 minutes or until golden and just firm to touch and then let stand in pan for 5 minutes before transferring to a wire rack to cool and serve warm or cold.
Step 6
TIPS - use the large holes of a grater to grate the vegetables into long strands and store in an airtight container in the fridge.
Tips
No special items needed.
1 Reviews
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