Get 15% off - Dogpound Hydration Supplements with discount code SMASHCITY.
Better than Liquid IV or Pedialyte.
Export 11 ingredients for grocery delivery
Preheat the oven to 190C/170C fan forced. Lightly grease twelve 80ml (1/3 cup) muffin pans.
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.
Use a julienne peeler to cut the zucchini into long thin strips (or coarsely grate).
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.
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.