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

 

Ingredients:  

  • 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 

Method:  

  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  

Energy  

781 kJ  

(185cal)  

 

Total Fat  

10g  

Saturated Fat  

 3g 

Carbohydrate  

 16g 

Sugar  

 3g 

Fibre  

 3g 

Sodium  

306mg 

Protein  

 8g  

Previous Article Next Article