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WOMEN'S HEALTH CATEGORY NOW LIVE

Zucchini, Tomato & Feta Muffins

Serves: 6 Large Muffins or 12 Small Muffins

Serves: 6 Large Muffins or 12 Small Muffins

Gluten Free, Dairy Free, Vegetarian

45 mins

Ingredients: 

3 Free-Range Eggs

1 Zucchini, grated (see note) 

1 Tomato, diced (option to slice extra and plazce 

on top)
½ cup Feta, crumbled

1 cup Almond Meal

1 tsp Dried Oregano 

2 tsp Baking Powder

1 tsp Salt

¼ tsp Pepper

Method:

  1. Preheat oven to 180 degrees.

  2. In a bowl whisk eggs until smooth. Add zucchini, tomato and feta to bowl. 

  3. In a separate bowl, combine almond meal, oregano, baking powder, salt and pepper. 

  4. Add egg mixture to the dry mixture and stir to combine. 

  5. Divide mixture evenly into a well-greased muffin tin. 

  6. Option to place a slice of tomato on top of each muffin.

  7. Bake for 20-25 minutes or until browned and a skewer comes out clean.

Note:

If you prefer a drier muffin, I suggest squeezing out the juice of the zucchini through a tea towel. If you don’t mind a slightly moist muffin, save yourself the time and keep the zucchini grated as is.