Whether it's cooking a casserole or perfecting a roast beef, these recipes offers a taste of warmth and comfort that's perfect for chilly winter days.
Recipe
Healthy zucchini muffins recipe
For a healthy snack, these easy zucchini muffins are sure to become a regular baked treat in your household.
When it comes to morning tea or afternoon tea snacks, or a quick lunch, it can be all too easy to reach for something sweet or ready-made.
However, when the effects of too much sugar can lead to health issues, reaching for a healthier, more savoury snack option can pay off in the long term (and help balance out those sweet treats).
If you're looking for a recipe that's great for a morning tea or feeding the kids an afternoon snack, then RACV City Club Executive Chef Jason Camillo’s mini zucchini muffin recipe will have everyone in your house asking for more.
This mini zucchini muffin recipe is also easy enough to get the kids involved in the cooking process, making it a fun weekend activity.
Feeling a little fancy? Add Meredith Goat Curd and dill, which makes them a cut above your usual savoury muffin.
Healthy zucchini mini muffins recipe
Ingredients
- 100g plain flour
- 1 tsp baking powder
- 1 garlic clove, finely chopped
- ½ onion, finely diced
- 60ml full-cream milk
- 1 egg
- 30ml olive oil
- 90g finely grated zucchini
- 30g Meredith Dairy Goat Curd
- ¼ bunch finely chopped dill
- Salt and pepper to taste
Method
- Preheat your oven to 180 degrees. Use a mini muffin tin and fill the moulds with liners or brush with melted butter and flour.
- Finely grate the zucchini.
- In a pan, sweat off garlic and onions until transparent.
- Add zucchini and cook for 2 minutes.
- Remove from the pan and place into a strainer. Squeeze out excess moisture. This is very important, otherwise you will have soggy muffins.
- Place all the dry Ingredients (flour, baking powder and salt) into a large bowl.
- In a separate bowl, whisk the milk, eggs and olive oil together. Pour the liquid ingredients over the dry ingredients and stir until combined.
- Fold in the drained grated zucchini, ¾ of finely chopped dill and the goat curd until evenly incorporated.
- Pour the batter into the muffin liners and bake for 10 to 15 minutes, or until golden brown. Remove from the oven and leave to cool down on a cooling rack.
- You can pipe some extra goat’s curd on top and sprinkle with remaining chopped dill for garnish.
