Created by ImPat on August 4, 2016
Step 1: Preheat oven to 200C/180C fan forced.
Step 2: Line a 12 hole (1/3 cup) capacity muffin tray with paper cases.
Step 3: Using hands squeeze excess moisture from zucchini.
Step 4: Sift flour and salt in a large bowl and add half the fetta, the peas and the zucchini.
Step 5: Whisk milk, butter and egg in a jug and pour into dry ingredients and stir until just combined.
Step 6: Spoon mixture into prepared holes and top with extra peas and remaining fetta and bake for 20 minutes.
Step 7: Cool in tray for 5 minutes before turning out.