
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!
1
zucchini
1 packet
semi-dried tomatoes
(Contains: Sulphites;)
1 tin
sweetcorn
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
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
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 packet
Parmesan cheese
(Contains: Milk;)
1
olive oil
1
egg
(Contains: Eggs;)
½ cup
milk
(Contains: Milk;)

• 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 egg, the milk, Greek-style yoghurt and 2 tbs of olive oil. • Mix until just combined.

• 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.

• 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 semi-dried tomato muffins to a serving platter. • Serve with caramelised onion chutney. Enjoy!