corn, zucchini & feta savoury muffins

Having no bread in the house and craving carbs, I created these wonderfully tasty savoury muffins out of sheer necessity. They’re quick and easy which is essential when you’ve got a craving!

corn, zucchini & feta muffins

Ingredients:

Dry Ingredients:

  • 1.5 cups self raising flour (or 1.5 cups plain flour with 1.5tsp baking powder)
  • 1 cup dry instant polenta (cornmeal)
  •  2 tbsp chopped rosemary
  • salt and pepper to taste
Wet Ingredients:
  • 2 eggs
  • 1 cup skim milk
  • 100g feta, crumbled
  • 0.5 cup grated cheddar
  • 0.5 cup low-fat sour cream
  • 1 large zucchini, grated
  • 1 birds-eye chilli, diced

Method:

In a non-stick pan, fry off zucchini and chilli until just-cooked. Let cool.

In a bowl, whisk eggs and add in all other wet ingredients.
In another large bowl, combine dry ingredients, make a well in the center and add in wet ingredients and cooled zucchini mixture. Take care not to over mix or it will get tough. 

the wet mix
dry mix
muffin batter

Pour into 6 large “Texas” muffin tins, sprinkle with a little more herbs and bake in preheated 180°C oven for 25-35 mins or until risen, golden and skewer pulls out clear.

ready for the oven!
golden & out of the oven

Jay said they taste like fancy cornbread! Yum!

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