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healthier zucchini and feta muffins

3.0

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www.taste.com.au
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Prep Time: 20 minutes

Cook Time: 40 minutes

Total: 60 minutes

Servings: 12

Cost: $3.71 /serving

Ingredients

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Instructions

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Step 1

Preheat the oven to 190C/170C fan forced. Lightly grease twelve 80ml (1/3 cup) muffin pans.

Step 2

Combine the oil, shallot and garlic in a small frying pan. Heat gently over low heat until the oil just starts to bubble and the shallot has softened slightly. Transfer to a bowl (with all the oil). Stir in the lemon rind and set aside to cool.

Step 3

Use a julienne peeler to cut the zucchini into long thin strips (or coarsely grate).

Step 4

Place the flour in a large bowl, add the cayenne pepper and season with salt. Make a well in the centre. Whisk the buttermilk, ricotta and eggs together in a jug until smooth. Pour the milk mixture and shallot mixture into the well and stir until just combined. Fold in nearly all the zucchini and feta, reserving a little of both to decorate the tops of the muffins.

Step 5

Divide the mixture among the prepared pans (they will be very full) and top with the reserved zucchini and feta. Bake for 30-35 minutes or until the muffins spring back when gently touched. Set aside for 5 minutes to cool slightly. Use a flat-bladed knife to gently loosen each muffin and remove from the pan. Eat warm or at room temperature.

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