2 cups (270g) self-raising flour
2 tsp baking powder
¼ tsp ground nutmeg
2 medium zucchini, grated*
50g parmesan cheese, freshly grated*
50g pitted olives, roughly chopped
125ml (½ cup) extra light olive oil
2 tbs lemon juice
100g semi dried tomatoes
100g fetta cheese, crumbled
freshly ground salt and black peppercorns, to taste
Preheat oven to 180C (160C fan forced). Grease or line 12 x ⅓ cup capacity muffin pan with paper cases.
Attach the flat beater to the stand mixer. Sift the flour, baking powder and nutmeg into the mixing bowl. Add the zucchini, cheese, olives, eggs, oil, lemon juice and half of the tomatoes and fetta. Turn the machine to speed 2 and mix for 15 seconds or until the mixture is combined – do not over mix.
Divide the mixture between the muffin paper cases and top with the remaining tomatoes and fetta.
Bake in the top shelf of the oven for 18 – 20 minutes or until golden and firm. Season with salt and pepper. Serve warm straight from the oven or at room temperature.
- To grate the zucchini and cheese with the rotor shredder, attach the slicer shredder with the fine shredding drum to the stand mixer. Cut the zucchini and cheese into large pieces. Place the zucchini into the hopper and push down on the handles. Turn the mixer to speed 4 and shred the zucchini into the mixing bowl. Repeat with the cheese.
- Muffins are often over mixed producing a dry tough result. For a perfect result every time, combine mixture on speed 2 only until the mixture just comes together.