Zucchini & Olive Muffins
with Caramelised Onion Chutney | Serves 8+- Gluten
- Wheat
- Eggs
- Milk
- Pine Nut
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Hazelnut
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!
Ingredients
1
zucchini
1 packet
kalamata olives
1 tin
corn kernels
1 packet
basic sponge mix
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Hazelnut.)
1 sachet
garlic & herb seasoning
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 packet
Cheddar cheese
(Contains: Milk;)
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
pine nuts
(Contains: Pine Nut; May be present: Milk, Peanuts, 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: Eggs;)
½ cup
milk
(Contains: Milk;)
Cooking Steps
• 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 corn kernels.
• In a large bowl, add basic sponge mix, garlic & herb seasoning, the egg, the milk, Greek-style yoghurt and 2 tbs of olive oil. Mix until just combined.
• Add zucchini, olives, Cheddar cheese and corn. Mix until just combined.
TIP: Be careful not to overmix the batter!
• 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.
• Bake until golden brown, 20-25 minutes. • Set aside to cool slightly in tin.
• Transfer zucchini and olive muffins to a serving platter. • Serve with caramelised onion chutney. Enjoy!
