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Zucchini & Olive Savoury Muffins with Creamy Fetta & Caramelised Onion Chutney | Serves 8+

These delicious savoury muffins are packed with veggies and oozing with Parmesan and fetta cheese. Zucchini keeps the muffins super moist while our garlic and herb seasoning brings the flavour. Best part... everything is mixed in one bowl!

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breakfast-kits balanced-eating
Prep: 40 mins
Cook: 40 mins
Servings: 8

Ingredients

8 servings
  • 1 olive oil
  • 1 zucchini
  • 2 packets kalamata olives
  • 1 sweetcorn
  • 1 packet basic sponge mix
  • 1 sachet garlic & herb seasoning
  • 1 egg
  • 0.5 cups milk
  • 1 packet greek-style yoghurt
  • 1 packet parmesan cheese
  • 1 packet fetta cubes
  • 1 packet pine nuts
  • 1 packet caramelised onion chutney

Instructions

  1. • Preheat oven to 200°C/180°C fan-forced. Grease and line a 8-12 hole muffin tray with baking paper.
    • Grate zucchini. Roughly chop kalamata olives. Drain sweetcorn.
  2. • In a large bowl, add basic sponge mix, garlic & herb seasoning, the egg, the milk, Greek-style yoghurt and 2 tbs of olive oil.
    • Mix until just combined.
  3. • Add zucchini, olives, shaved Parmesan cheese and sweetcorn.
    • Mix until just combined.
    TIP: Be careful not to overmix the batter!
  4. • Divide batter evenly between muffin holes, filling each to the top (you should get 8-12 muffins).
    • Top with fetta cubes. Sprinkle over pine nuts.
  5. • Bake until golden brown, 20-25 minutes.
    • Set aside to cool slightly in tin.
  6. • Transfer zucchini and olive savoury muffins to a serving platter.
    • Serve with caramelised onion chutney. Enjoy!