10. Zucchini, Feta & Olive Breakfast Muffins

Muffins are a really great breakfast idea because they are easy to eat on the go and can be frozen for up to three months. They don’t just have to be for breakfast, they can also be afternoon snacks or just something to nibble on when you feel peckish. I found my recipe here.

What is great about this recipe is that you can change the ingredients to suit your taste. The original recipe had capsicum and no olives. I have seen other recipes with sun-dried tomatoes or bacon, but I think it is best to keep it simple.

It might be a good idea to make a double batch of these and freeze them for future breakfasts. This recipe said it makes 12 but I had lots of batter left over so I also made 12 more mini muffins. One extra thing is that these muffins don’t rise much because of all the zucchini so feel free to top the muffins cups up.

Here is the recipe:

Ingredients:
1 ½ cups plain flour
1½ cups grated zucchini
1½ cups crumbled or grated feta
½ cup milk
¼ cup olive oil
2 eggs
Handful freshly chopped basil
1 cup sliced kalamata olives

Method:

First preheat the oven to 180. Prepare your muffins trays by brushing each one with a little olive oil. If you want the muffins to came out easily cut small strips of baking paper and place in a criss-cross pattern in each cup. You do not need to do this with the little muffins trays as they come out easier. Or of course you could use muffins cases.

Then grate the zucchinis in a bowl. It may look like a lot of zucchini but you actually can’t taste it at all when it is in the muffins, it is just there for texture.

Sift the flour into a separate bowl and season with salt and pepper.

To the flour add the zucchini and feta. Mix and then add the milk, olive oil, eggs, and basil. Stir to combine all ingredients.

Then add the olives and give one last mix through.

Spoon the mixture into the muffin tins and place into the oven for 25 mins or until they become golden and then let them cool on a cooling rack.

When the muffins are cool you can either freeze them in snap-lock bags or place them in an airtight container for the week. Enjoy!

So, was this my ideal breakfast? Yes/No/Maybe
Would I make it again? Yes/No/Maybe
Would I recommend it? Yes/No/Maybe

Advertisements

4 thoughts on “10. Zucchini, Feta & Olive Breakfast Muffins

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s