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Zucchini Tomato & Spinach Muffins

Here's how you make Zucchini Tomato & Spinach Muffins
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  • Servings: 6
  • Prep: 15m
  • Cook: 25m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 cup self-raising flour (150 grams)
  • 60 grams butter, chopped
  • 1 zucchini, coarsely grated and squeeze out the moisture
  • 60 grams spinach, shredded
  • 100 grams fetta, crumbled
  • 1 egg, lightly whisked
  • 1/2 cup milk (125ml)
  • 4 cherry tomatoes, thinly sliced
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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