Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
12
- 2 cup frozen peas (thawed)
- 1 small head broccoli (cut into florets)
- 1 cup mint leaves (plus extra leaves to serve)
- 1 zucchini (coarsely grated)
- 1/4 cup extra virgin olive oil
- 1/2tablespoons lemon (juice)
- 3/4 cup Greek-style yoghurt
- 150grams feta (crumbled)
- 1 1/2 cup wholemeal self-raising flour
- 6 free range eggs
Method
Step 1 of 3
Preheat oven to 200°C. Line a large 12-hole muffin tray with paper cases.
Step 2 of 3
Place peas and broccoli in a food processor and pulse until coarsely chopped. Add eggs and yoghurt, and pulse until just combined. Transfer to a large bowl, stir in zucchini, three-quarters of the feta, mint, zest, lemon juice and oil. Add flour, season and stir to combine.
Step 3 of 3
Spoon mixture evenly into cases. Bake for 35 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 10 minutes, then transfer to a cooling rack. Top with remaining feta and extra mint. Serve.
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