Zucchini Tomato & Spinach Muffins
Created by ImPat on September 24, 2018
- Servings: 6
- Prep Time: 15m
- Cook Time: 25m
- Recipe #30420
Ingredients
- 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
How to Make
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Step 1: Preheat oven to 180C.
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Step 2: Line six 1/3 cup (80ml) muffin pans with paper cases.
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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.
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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).
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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.
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Step 6: Turn onto a wire rack to cool completely.
Nutritional Facts
- 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