Name: Zucchini, fetta and semi-dried tomato muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: Zucchini, feta and semi-dried tomato muffins; 2 cup self-raising flour, sifted; 1 large zucchini, grated; 150 gram feta, crumbled, plus 50g extra; 1/2 cup basil leaves, chopped; 2 eggs; 50 gram butter, melted; 3/4 cup milk; 2 tablespoon semi-dried tomatoes

Ingredients

Zucchini, feta and semi-dried tomato muffins

2 cup self-raising flour, sifted

1 large zucchini, grated

150 gram feta, crumbled, plus 50g extra

1/2 cup basil leaves, chopped

2 eggs

50 gram butter, melted

3/4 cup milk

2 tablespoon semi-dried tomatoes

Method

Zucchini, feta and semi-dried tomato muffins

1.Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper cases or baking paper.

2.In a large bowl, combine flour, zucchini, feta and basil. Season to taste and make a well in centre.

3.In a large jug, whisk eggs, butter and milk together. Add to flour mixture, folding gently until just combined (do not overmix).

4.Spoon mixture evenly among cases. Top each muffin with extra feta and semi-dried tomatoes.

5.Bake 25-30 minutes, until cooked when tested. Cool in pan 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Test if the muffins are cooked by inserting a skewer in their centre. If it comes out clean and dry, it is cooked.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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