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Healthier zucchini and feta muffins
Healthier zucchini and feta muffins
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Cheesy zucchini muffins with ricotta and reduced-fat feta, perfect for a healthy snack or light lunch on the go.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 3 green shallots, trimmed, thinly sliced
  • 1 tsp finely grated lemon rind
  • 2 zucchini, trimmed
  • 320g (2 cups) wholemeal self-raising flour
  • Pinch of cayenne pepper
  • 375ml (1 1/2 cups) buttermilk
  • 125g (1/2 cup) low-fat fresh ricotta
  • 125g reduced-fat feta, crumbled
Instructions:
  • Preheat the oven to 190C/170C fan-forced and lightly grease twelve 80ml (1/3 cup) muffin pans.
  • In a small frying pan, gently heat the oil, shallot, and garlic until the oil starts to bubble and the shallot softens slightly. Transfer everything to a bowl, including the oil, then mix in the lemon rind and let it cool.
  • Cut the zucchini into long thin strips using a julienne peeler, or coarsely grate it.
  • In a large bowl, combine flour, cayenne pepper, and salt. Create a well in the center. In a separate jug, whisk buttermilk, ricotta, and eggs until smooth. Pour the milk mixture and shallot mixture into the well, stirring until just combined. Gently fold in most of the zucchini and feta, saving some to decorate the muffin tops.
  • Divide the mixture evenly among the pans, then top with the zucchini and feta. Bake for 30-35 minutes until the muffins spring back when touched. Allow to cool for 5 minutes, then gently remove from the pan using a knife. Enjoy warm or at room temperature.

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