Cheesy Savoury Zucchini Muffins
Josh Ball
Rated 4.1 stars by 9 users
Category
Breakfast
Servings
6
Prep Time
10 minutes
Cook Time
35 minutes
A savoury snack you’ll keep coming back to.
Looking for a way to use up those extra zucchinis in the fridge? These cheesy, savoury muffins are the way to go. Packed with flavour, hidden veggie, and pantry staples, they’re a great addition to lunchboxes, afternoon snacks, or a quick brekkie on the go.
Even better? They help make sure your zucchinis never go to waste
Give it a go, and while you’re at it, avoid the hassle and stock up on your kitchen essentials from the Farmers Pick Pantry
Ingredients
-
2 zucchini, grated, lightly squeezed
- 2 eggs
- 3 tbsp Beerenberg Australian Tomato Chutney
- ¼ cup extra virgin olive oil
- 100g creamy feta, crumbled
- 1 ½ cup wholemeal flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cracked pepper
- ½ tsp dried oregano
- 2 sprigs thyme
- ⅓ cup sunflower seeds
Directions
Preheat the oven to 180°C fan forced and line a jumbo muffin tray with muffin liners.
- Grate 2 zucchinis and slightly squeeze in a paper towel, but not to completely drain all the liquid.
- Add to a large bowl with the eggs, tomato chutney, olive oil, and crumbled feta. Mix to combine well.
- Add the dry ingredients and mix until no flour streaks remain. Divide between 6 lined muffin trays.
- Bake for 30-35 mins until golden on top and a toothpick inserted in the center comes out clean.
- Allow to cool in tray for 5 mins before transferring to a wired rack to continue cooling.
