Name: Zucchini & cheese oat muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 200g flour (any type); 50g rolled oats; ½ tsp baking soda; 2 tsp baking powder; 10 basil leaves, chopped; 50g coarsely grated Parmesan (plus some for topping); 250g Greek yoghurt; 4 Tbsp olive oil; 2 eggs; 250g zucchini/courgette; 50g toasted pine nuts; 50g raisins (optional); Ground Pepper

Zucchini & cheese oat muffins

27 Jun 2015

by Dinna

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

Savoury muffins are great snacks at parties or picnics and to accompany soups as well. One of my favourite are these zucchini and cheese oat muffins, which are super yummy and very easy to make. Sometimes I add crispy pancetta or prosciutto to the batter too and leave out the raisins.

Ingredients

200g flour (any type)
50g rolled oats
½ tsp baking soda
2 tsp baking powder
10 basil leaves, chopped
50g coarsely grated Parmesan (plus some for topping)
250g Greek yoghurt
4 Tbsp olive oil
2 eggs
250g zucchini/courgette
50g toasted pine nuts
50g raisins (optional)
Ground Pepper

Instructions

Preheat the oven to 200C
In a large mixing bowl toss the flour, oats, baking soda, baking powder, chopped basil and grated cheese and some pepper.
In another bowl beat the eggs lightly then mix with in the oil and yoghurt.
Grate coarsely the zucchini.
Pour the wet mixture into the dry one, stir but don't overmix. Then add the grated zucchini, pine nuts and raisins. Combine gently.
Spoon the batter into a lined muffin tin or into silicon muffin cases. Sprinkle the top of each muffin with some grated cheese.
Bake for about 18 to 20 minutes. It's ready when the cheese is golden and crispy on the top.
Transfer the muffins to a wire rack to cool.