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Australian Recipes

Zucchini & Olive Muffins

Zucchini & Olive Muffins

with Creamy Fetta & Caramelised Onion Chutney

Up to 180$ + Free Treats / Extras for Life

Allergens:

Pine nut

•Milk

•Gluten

•Wheat

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.

Preparation Time40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

/ Serving 2 people

1 tin

Sweetcorn

1 packet

Pine Nuts

(Contains: Pine nut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pistachio, Sesame, Soy, Walnut.)

1

Zucchini

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 sachet

Garlic & Herb Seasoning

1 packet

Basic Sponge Mix

(Contains: Gluten, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pistachio, Sesame, Soy, Walnut, Pine nut.)

2 packet

Kalamata Olives

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Onion Chutney

1 packet

Fetta Cubes

(Contains: Milk;)

Nutritional Values

Calories781 kcal

Energy (kJ)3270 kJ

Fat29.6 g

of which saturates13 g

Carbohydrate95.6 g

of which sugars17.4 g

Dietary Fibre5.1 g

Protein28.6 g

Sodium3020 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

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

• 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

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

TIP: Be careful not to overmix the batter!

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

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

6

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

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