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Zucchini & Olive Muffins
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Zucchini & Olive Muffins

Zucchini & Olive Muffins

with Creamy Fetta & Caramelised Onion Chutney | Serves 8+

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!

Allergens:
Gluten
Wheat
Egg
Milk
Pine Nut

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.

Preparation Time40 minutes
DifficultyEasy

Ingredients

/ Serving 8 people

1

zucchini

2 packet

kalamata olives

1 tin

sweetcorn

½ 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

Greek-style yoghurt

(Contains Milk;)

1 packet

Parmesan cheese

(Contains Milk;)

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

Not included in your delivery

1

olive oil

1

egg

(Contains Egg;)

½ cup

milk

(Contains Milk;)

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Nutritional Values

Energy (kJ)1534 kJ
Fat24.5 g
of which saturates8.7 g
Carbohydrate20.8 g
of which sugars4.3 g
Protein15.3 g
Sodium1374 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray

Instructions

1
1

• Preheat oven to 200°C/180°C fan-forced. • Grease and line an 8-12 hole muffin tray with baking paper. • Grate zucchini. • Roughly chop kalamata olives. • Drain sweetcorn.

2
2

• Measure out 200g of basic sponge mix. • In a large bowl, add measured basic sponge mix, garlic & herb seasoning, the egg, the milk, Greek-style yoghurt and 2 tbs of olive oil. • Mix until just combined.

3
3

• Add zucchini, olives, Parmesan cheese and sweetcorn. • Mix until just combined.

TIP: Be careful not to overmix the batter!

4
4

• Divide batter evenly between muffin holes, filling each to the top (you should get 8-12 muffins). • Top with fetta cubes. Sprinkle over pine nuts.

5
5

• Bake until golden brown, 20-25 minutes. • Set aside to cool slightly in tin.

6
6

• Transfer zucchini and olive muffins to a serving platter. • Serve with caramelised onion chutney. Enjoy!