Zucchini Tomato & Spinach Muffins
Recipe: #30420
September 24, 2018
"From one of our national supermarkets free monthly magazine, February 2018."
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.