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Australia, Oceania · Zucchini Slice

Zucchini Slice Muffins with Whipped Feta

Savoury cheese muffins packed with zucchini, corn and sun-dried tomato, topped with lemony whipped feta, a drizzle of honey and chilli flakes.

ServingsServes 2
Total cooking time40 min
DifficultyEasy

Method

  1. Preheat the oven to 190 °C (170 °C fan). Grease 6 holes of a muffin tin with a little of the oil, or line them with paper cases.

    Add in this stepVegetable oil 3 ml

    oven

  2. Coarsely grate the zucchini and squeeze it firmly. Chop the sun-dried tomatoes and slice the spring onions. Pat the corn dry with kitchen paper.

  3. In a bowl, whisk the eggs, milk, the rest of the oil and the salt, then sift in the flour and baking powder. Stir with a spatula only until no dry flour is visible; overmixing makes muffins tough.

    Add in this stepEggs 2Milk 40 mlVegetable oil 27 mlSalt ¼ tspPlain flour 70 gBaking powder 1 tsp

  4. Add the zucchini, corn, sun-dried tomatoes, spring onion and 80% of the cheddar, fold gently, and spoon into the tin until each hole is three-quarters full. Scatter the rest of the cheddar on top.

    Add in this stepZucchini (courgette) 160 gSweetcorn kernels (drained if tinned) 60 gSun-dried tomatoes in oil 20 gSpring onions 1Cheddar, grated 60 g

  5. Bake in the oven for , until risen and golden and a skewer comes out clean.

    oven

  6. While they bake, make the whipped feta: put the feta, Greek yoghurt, finely grated lemon zest and a squeeze of lemon juice in a small bowl and beat with a fork or a mini blender until smooth and creamy.

    Add in this stepFeta 50 gGreek yoghurt 40 gLemon ¼

  7. Cool the muffins in the tin for , then lift out, top each with a spoonful of whipped feta, a thin drizzle of honey and a pinch of chilli flakes.

    Add in this stepHoney 1 tspChilli flakes 1 pinch

Cook's tip

A slightly lumpy batter is fine; in fact, less mixing gives fluffier muffins. Whipped feta keeps for 3 days in the fridge, so make extra for toast or veggie sticks.

Cooking it at camp

Bake and cool the muffins at home and pack them in a sealed tub, with the whipped feta in a small jar in the cooler. At camp, split the muffins, toast the cut sides in a pan, then add feta and honey.