Easy Veggie and Feta Muffins


I always have something like these in my freezer, they're really a no-rules snack and go great in lunchboxes, for on-the-go breakfast or just some afternoon tea. You can eat them cold, reheat them in the oven or microwave and they're goooood!

You will need..
2 medium zucchinis
2 medium carrots
1 garlic clove
1/2 brown onion
1/2 cup of chopped spinach
2 sprigs parsley, chopped
6 cherry tomatoes
1/2 cup of feta
4 eggs
1 tsp lemon zest (optional)
3 Tbsp olive oil
salt and pepper

Method...
  1. Preheat oven to 180 degrees celsius (fan forced) and grease a 12-hole muffin tray with cooking spray (you can also use oil or butter if you prefer) 
  2. Wash all the veggies and herbs. Cut the ends off the zucchini and carrot and grate (don't bother peeling the carrot) squeeze out excess liquid. Peel the skin off the onion and hold by the root, grate it finely. Crush the garlic
  3. Combine the grated vegetables with the garlic, chopped spinach and parsley, add the eggs and oil and mix well. Add seasoning and then finally crumble in the feta at the end and fold in so it's still nice and chunky.
  4. Spoon the mixture into the muffin tray. Halve the cherry tomatoes and place a half on each muffin, lightly sprinkle with a bit of salt and olive oil then place in oven.
  5. Bake for 20 minutes or until golden and a skewer comes out clean.



Please get creative with this one! You can add: corn, peas, broccoli, sun dried tomato, other types of cheese, even meat- ham, bacon, chorizo.

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