Recipe Zucchini, tomato and spinach muffins : Easy, Special and Delicious

Recipe Zucchini, tomato and spinach muffins : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Zucchini, tomato and spinach muffins. This Recipe Zucchini, tomato and spinach muffins : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Zucchini, tomato and spinach muffins was necessary 15m, cook 25m and serving 6. Attention: allergies . Without having to wait long, let's just check the Recipe Zucchini, tomato and spinach muffins

Send the kids to school with these quick and easy zucchini muffins.

8 Ingredients

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  1 cup (150g) self-raising flour
  
  
  


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  60g butter, chopped
  
  
  


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  1 zucchini, coarsely grated
  
  
  


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  60g pkt Coles Australian Baby Spinach, shredded
  
  
  


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  100g fetta, crumbled
  
  
  


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  1 Coles Australian Free Range Egg, lightly whisked
  
  
  


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  1/2 cup (125ml) milk
  
  
  


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  4 cherry tomatoes, thinly sliced
  
  
  


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  Select all ingredients
  
  
  

2 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180°C. Line six 1/3-cup (80ml) muffin pans with paper cases. Place flour and butter in a bowl. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add zucchini, spinach and fetta. Stir to combine.
  
  
  


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  Step 2
  
  
  
  
  Whisk the egg and milk in a small jug. Add to the flour mixture and stir until just combined (don’t overmix). Spoon evenly among the prepared muffin pans. Top with tomato slices. Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Turn onto a wire rack to cool completely.
  
  
  

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