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FETA AND ZUCCHINI MUFFINS

January 3, 2018
Great as quick breakfast on the go, or in the kids (or adults) lunchboxes!

These delicious zucchini and feta muffins are light and fluffy and packed full of flavour.

Creating as part of our sugar-free cleanse? Keep the rest of the batch in the freezer for a grab and go breakfast or snack, or turn 2 into a lunch with some salad leaves and sugar-free sweet chilli sauce.

FETA AND ZUCCHINI MUFFINS

  • Nutritional Breakdown: per portion (whole recipe)

    (g)

  • Calories: 151.1 (1813)
  • Carbs: 10.99 (132)
  • Fat: 8.83 (106)
  • Protein: 5.33 (64)
  • Sodium: 254.25 (3051)
  • Sugar: 1.24 (14)
  • Approximate preparation and cooking time: 40 minutes
    Makes 12

INGREDIENTS

  • 1½ cups self-raising flour
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ tsp freshly grated pepper
  • 1½ cups grated zucchini, squeezed to remove liquid
  • 1 cup crumbled feta (preferably a harder style such as Bulgarian or Dodoni)
  • ½ cup buttermilk
  • ¼ cup extra virgin olive oil
  • 2 eggs
  • 3 tbsps mint, freshly chopped
  • 1 tbsp dill, freshly chopped

METHOD

  • 1. Preheat oven to 180 degrees.
  • 2. Lightly spray a 12 hole, ¼ cup capacity muffin tray and set aside.
  • 3. Combine sifted flour, baking powder, salt and pepper in a large bowl.
  • 4. Add the grated zucchini, feta, mint and dill and stir well to combine.
  • 5. In a large jug, whisk buttermilk, eggs and olive oil until just combined and add to the bowl with the other ingredients.
  • 6. Mix until just combined and divide evenly between the muffin cups.
  • 7. Bake for 20-25 minutes until golden and muffins have risen.
  • 8. Remove from oven, allow to sit for 5 minutes before removing from muffin tray and placing on a wire rack to cool.
 

TIPS

Will keep for 2 days stored in an airtight container or wrapped in cling wrap or plastic bag.

Suitable to freeze for up to 3 months, wrapped tightly in cling film or foil and sealed in a freezer bag.

Author : Patty Walmaggia

Patty is an avid home cook for her family of 6 children and Argentinian husband. She has been known to make the best chimichurri ever (even better than the Argentinians we are told!). Patty has a wide array of influences in her cooking from Asian and Mediterranean inspired dishes to simple seafood plates! When not cooking you’ll find Patty studying for her Bachelor of Business Marketing, in the garden or at the beach. Patty has been a recipe writer for us from the start and is the sister of our MD Pete. The marketing department diligently taste test all of Pattys’ creations at Nuvia HQ before publishing them on the website 😉 Thanks Patty!

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