September 24, 2018
Desserts, Snacks, Fruit,
Tomato, Vegetables, Spinach, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Baby Shower, Birthday, Brunch, Entertaining, Picnic, Potluck, Oven Bake, Diabetic, Vegetarian, Zucchini, Muffins more
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"From one of our national supermarkets free monthly magazine, February 2018."
Preheat oven to 180C.
Line six 1/3 cup (80ml) muffin pans with paper cases.
Place flour and butter in a bowl and use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs and then add zucchini, spinach and fetta and stir to combine.
Whisk the egg and milk in a small jug and add to the flour mixture and stir until just combined (don't overmix).
Spoon evenly among the prepared muffin pans and top with tomato slices and bake for 20 to 25 minutes or until a skewer inserted in the centres comes out clean.
Turn onto a wire rack to cool completely.
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