ZUCCHINI, CORN AND FETA MUFFINS
Recipe
These muffins are a winner for the lunch box. Filled with a combination of late summer, early autumn vegetables, herbs, cheese and eggs. Make a batch for the week ahead and pop in the freezer, to grab and go each day. Otherwise, eat and enjoy on the same day of baking.
Makes 12 muffins
Pre-heat the oven to 190°C (170°C fan-forced). Line twelve ½ cup muffin holes with paper cups, alternatively brush the inside of each hole with olive oil to grease well.
Coarsely grate the zucchini into a sieve sitting over a bowl. Sprinkle the salt over the zucchini and toss to mix. Set aside for 15 minutes, then take small handfuls and squeeze out excess water.
Run a sharp knife along edge of the corn cob to remove the kernels. Discard cob and set the kernels aside.
Sift the flour and baking powder into a large bowl. In a separate bowl, whisk the eggs, melted butter, yoghurt and milk to combine well. Stir in the corn, zucchini, fetta spring onions and herbs. Make a well in the centre of the dry ingredients then pour in the wet mixture. Stir gently with a spatula until just combined, avoid over mixing, the batter should still be a little lumpy.
Spoon the batter into prepared paper cups. Bake for 25 minutes, until golden and a skewer comes out clean. Cool for 5 minutes, then transfer to muffins to a wire rack to cool.
Tip: Substitute the plain flour with wholemeal or spelt flour.
Ingredients
olive oil for greasing
250g zucchini (1 medium size)
½ teaspoon sea salt
1 sweetcorn cob, husks and silk removed
300g (2 cups) plain flour
4 teaspoons baking powder
1 egg
90g unsalted butter, melted
½ cup (125g) Greek natural yoghurt
½ cup (125ml) milk
60g feta, crumbled
2 spring onions, finely chopped
2 tablespoons chopped coriander (or dill or flat-leaf parsley)
