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!
The quantities provided above are averages only.
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
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, Hazelnut.)
1 sachet
garlic & herb seasoning
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
caramelised onion chutney
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1
egg
(Contains: Egg;)
½ cup
milk
(Contains: Milk;)
Nutritional Values
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 sweetcorn.
• 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.
• Add zucchini, olives, Parmesan cheese and sweetcorn. • 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.
• 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!