This easy recipe for zucchini muffins is perfect for a picnic, or a lunchbox treat. These come together in a matter of minutes thanks to a short cut – store-bought pancake mix is used as the base! For a more traditional zucchini muffin recipe try this cheesy version or this recipe with corn.
Looking for more muffin ideas? Find our marvellous muffin collection here.
Ingredients
Method
Preheat oven to 180ºC (160ºC fan-forced). Line 10 holes in each of two 12-hole (¹/₃-cup/80ml) muffin pans with two layers of paper cases.
Place pancake mix in a medium bowl with the butter and 1¼ cups (310ml) water; whisk until smooth. Stir in zucchini, half the fetta and ½ cup of the peas until just combined. Season. Spoon mixture evenly into 20 paper cases. Top with remaining fetta and peas.
Bake muffins for 25 minutes, swapping trays halfway through cooking, or until a skewer inserted into the centre of one comes out clean. Leave muffins in pans for 5 minutes before transferring to a wire rack to cool. Cool completely before storing.
This recipe is from The Stress-Free Lunchbox, RRP $24.99
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