A delicious recipe by Vicky Foord. 
makes 12 - 14 I prep time = 10 minutes I cooking = 30 minutes 



  • 2 cups wholemeal self-raising flour  
  • 1 teaspoon bi-carb soda  
  • 1 teaspoon baking powder  
  • 1 medium zucchini, grated  
  • 1 medium carrot, grated 
  • 1 cup baby spinach  
  • ½ cup mushrooms, finely chopped 
  • ½ cup sun-dried tomato strips, roughly chopped 
  • 2 - 3 eggs  
  • 1/3 cup Extra-Virgin Olive Oil 
  • 80g feta, roughly chopped 
  • 1 cup of grated cheese 
  • ¾ cup milk 


  1. Preheat oven to 180°C (160°C fan-forced). Line twelve 80ml (1/3-cup) capacity muffin tin with paper cases.   

  2. Sift self-raising wholemeal flour, baking powder and bicarb soda in a large bowl.   

  3. In a separate bowl, whisk together the eggs, olive oil and milk. 
  4. Add the wet ingredients to the dry ingredients, mix well to combine. Stir in grated zucchini, carrot, mushrooms, baby spinach, sun-dried tomatoes, grated cheese and feta.  

  5. Spoon the mixture evenly into the prepared muffin tin. Bake for 30 minutes, or until a skewer inserted into the centre comes out clean. Turn the muffins out onto a wire rack to cool.  


Nutritional Information  

per serve  


781 kJ  



Total Fat  


Saturated Fat  












Previous Article Next Article