Cheesy Zucchini & Semi-Dried Tomato Muffins
with Caramelised Onion Chutney | Serves 6+
These delicious savoury muffins are packed with veggies and oozing with Parmesan and fetta cheese. Zucchini keeps the muffins super moist while our garlic and herb seasoning brings the flavour. Best part... everything is mixed in one bowl!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
zucchini
1 packet
semi-dried tomatoes
(Contains Sulphites;)
1 tin
sweetcorn
1 packet
basic sponge mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 sachet
garlic & herb seasoning
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
1 packet
caramelised onion chutney
1 packet
Greek-style yoghurt
(Contains Milk;)
2 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
1
egg
(Contains Egg;)
½ cup
milk
(Contains Milk;)
1 tsp
bicarbonate soda (pantry staple)
(May be present: Gluten, Milk, Tree Nuts, Peanut, Sesame, Soy. )
Nutritional Values
Instructions
• Preheat oven to 200°C/180°C fan-forced. Grease and line a 8-12 hole muffin tray with baking paper. • Grate zucchini. Roughly chop semi-dried tomatoes. Drain sweetcorn.
• In a large bowl, add basic sponge mix, garlic & herb seasoning, the bicarbonate of soda, the egg, the milk, Greek-style yoghurt and 2 tablespoons of olive oil. • Mix until just combined.
• Add zucchini, semi-dried tomatoes, grated Parmesan cheese and sweetcorn. • Mix until just combined.
TIP: Be careful to not overmix the batter!
• Divide batter evenly between muffin holes, filling each to the top (you should get 8-12 muffins). • Top with crumbled fetta cubes. Sprinkle over pine nuts.
• Bake until golden brown, 20-25 minutes. • Set aside to cool slightly in tin.
• Transfer cheesy zucchini and semi-dried tomato muffins to a serving platter. • Serve with caramelised onion chutney. Enjoy!
