Zucchini Muffins

8 Ingredients

500grams Macro Organic zucchini
50grams Macro Organic cheddar, grated
2 cups Macro Organic self-raising flour
4 Macro Organic spring onions, trimmed, thinly sliced
3/4 cup Macro Organic long-life soy milk
1/3 cup Macro Organic Spanish extra virgin olive oil
1 Macro Organic free range egg
2tablespoons Macro natural pumpkin kernels

Description

Make this cheesy and tasty zucchini muffin recipe for a delicious savoury snack, or take them to your next picnic.

Method

Step 1 of 3

Preheat oven to 200°C/180°C fan-forced. Line a 12-hole 1/3-cup capacity muffin pan with paper cases.

Step 2 of 3

Thinly slice half a small zucchini into rounds. Grate remaining zucchini. Reserve 1/4 cup cheese. Place flour, grated zucchini, onion and remaining cheese in a large bowl and mix to combine. Make a well in centre. Whisk milk, oil and egg together in a large jug, then add to flour mixture and stir until just combined. Season.

Step 3 of 3

Spoon mixture evenly among paper cases. Top with zucchini rounds and scatter over reserved cheese and pumpkin kernels. Bake for 25 minutes or until light golden and tops spring back when gently pressed. Cool in pan for 10 minutes, then transfer to a wire rack to cool. Serve.