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.

Comments

Post a Comment

Popular posts from this blog

Vegetable Mornay

Image
This is a classic dish that can dress up the most boring vegetables. I personally think cheese or bacon (or sometimes both) can make any meal better! You will need... 1/2 a large head of cauliflower 1 head of broccoli 1 large carrot 2 washed potatoes (I used red delight) 1 cup of peas (fresh or frozen) For the sauce 75gr buttter 1/3 cup plain flour 3 cups whole milk salt & pepper & freshly grated nutmeg 1/2 cup cheddar cheese For the topping 1 cup cheddar cheese 1/4 cup breadcrumbs 2 tbs roughly chopped flat leaf parsley Method... 1. Preheat the oven to 200 degrees celsius, grease a large 3-4Lt capacity ceramic baking dish. 2. Peel the carrot and potato and dice into 1 inch pieces then transfer to a microwave safe bowl with a little water, cover with glad wrap and microwave for 1 minute on high to begin the cooking process. Drain and set aside. Wash the cauliflower and broccoli and trim into neat florets.  3. Melt the butter in
Read more

George Calombaris' Pasticcio (AKA Greek Lasagna)

Image
Ohhh pasticcio... This recipe gives me so many warm and fuzzies. My mum always used to make it for me when I was younger for special occasions like my birthday and Easter so I associate it with fun times and getting presents and all that good stuff. The one my mum made came from the old faithful Margaret Fulton Cookbook circa late sixties/early seventies... I'm not sure what my Italian mum was doing making Greek recipes written by an Australian cookbook guru but anyway... it must have been en-vogue when the book was written and I'm not complaining because it's delicious. Mum's pasticcio was put together 'lasagna-style' with layers of curly-edge lasagna sheets that would get all crispy and brown on the edges. She would layer the pasta sheets with the tomato and beef sauce and béchamel and then bake it, and it would usually take her a while to prepare. My New Favourite Cookbook! I like this recipe by George Calombaris because it still has all that wo
Read more

Anna-Maria's Zucchini Slice

Image
This is Anna-Maria’s Zucchini Slice from Stephanie Alexander’s Cooks Companion …   I’ve tweaked it a little as I’m sure most people do, it’s one of those no-rules recipes where you can customise it as much or as little as you like. I love zucchini because it is such a versatile vegetable (although technically it’s an immature fruit- wiki will tell you it’s a swollen ovary of a zucchini flower… sounds appetising), you can put them in almost anything because they don’t have a very strong flavour, which is great when it comes to hiding veggies from your kids! I’ve even eaten a chocolate cake that had grated zucchini in it and it was one of the best chocolate cakes I’ve ever had- so moist (haha MOIST!) You will need… ¼ cup of olive oil (the recipe says half a cup but you really don’t need that much) 500g zucchini, grated 1 small carrot, grated 1 small onion, finely chopped 1 garlic clove, crushed 200gr smoked bacon, finely chopped 100g freshly grated p
Read more