ZUCCHINI MUFFINS

These zucchini muffins were loosely adapted from a Coles magazine. Whilst these babies may not photograph so well, myself and my husband can testify that they are ah-mazing! Once baked these muffins are crunchy on the outside and soft on the inside, perhaps due to the fact that you do not squeeze the water out of the zucchini prior to baking (as you so often do). You can add extra vegetables to these muffins such as grated carrot and/or beetroot, finely chopped baby spinach and/or capsicum, which I'm definitely going to do next time. You can also try different herbs to me; basil would work lovely. My oven may not be working 100% effectively as these muffins took 45 minutes to cook, so perhaps check your muffins after 30 minutes. Store in the fridge as it is mighty humid in Brisbane right now! Eat as a snack on the run or as a light breakfast, lunch or dinner with salad. Once cooled I place each muffin in a plastic bag so that we have healthy snacks for the week. 

INGREDIENTS

• 1 tablespoon rice bran oil 
• 2 bacon rashers, fat trimmed, finely chopped
• 3 zucchini, roughly grated
• 2 cups self-raising flour (or gluten-free if allergic or intolerant)
• 1/2 cup reduced-fat grated cheddar cheese
• 40g reduced-fat feta, crumbled
• 2-3 tablespoons fresh chives, finely chopped
• 2 tablespoons fresh tarragon, finely chopped
• 2 eggs, preferably free-range, beaten
• 3/4 cup reduced-fat cows milk (or lactose-free, soy or unsweetened almond milk if allergic or intolerant)
• 60g nutalex, melted 

COOKING 

1. Preheat a fan-forced oven to 180 degrees celsius. Lightly grease a 12-hole muffin tin with the oil. 

2. Dry-fry the bacon pieces over low-heat in a medium frying pan. 

3. In a large bowl combine the zucchini, flour, two types of cheese, herbs and a pinch of sea salt & pepper and stir well. Whisk the eggs, milk and nutalex in a medium bowl, then pour into the dry ingredients and stir until just combined. 

4. Use a 1/2 cup to spoon the mixture into each individual muffin hole. Bake in the oven for 30-45 minutes (see above for more details) or until the tops are lightly golden and a skewer inserted in the centre of the muffins comes out clean. 

Makes / 12

Total Prep time / 15 minutes 

Total Cooking time / 30-45 minutes 

x Premium Pilates & Fitness