Zucchini Tomato & Spinach Muffins

6
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From one of our national supermarkets free monthly magazine, February 2018."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (224 g)
  • Calories 258.3
  • Total Fat - 13.8 g
  • Saturated Fat - 7.1 g
  • Cholesterol - 174.7 mg
  • Sodium - 191.5 mg
  • Total Carbohydrate - 25.8 g
  • Dietary Fiber - 4.7 g
  • Sugars - 3.4 g
  • Protein - 10.3 g
  • Calcium - 63.2 mg
  • Iron - 2.3 mg
  • Vitamin C - 21.2 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 180C.

Step 2

Line six 1/3 cup (80ml) muffin pans with paper cases.

Step 3

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.

Step 4

Whisk the egg and milk in a small jug and add to the flour mixture and stir until just combined (don't overmix).

Step 5

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.

Step 6

Turn onto a wire rack to cool completely.

Tips & Variations


No special items needed.

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