Please note this recipe is classified as AMBER.
Ingredients
- 2 spring onions, finely chopped
- 1½ cups packed baby spinach, finely chopped
- 1 cup white self-raising flour
- 1 cup wholemeal self-raising flour
- ½ cup frozen baby peas
- â…“ cup fresh chopped herbs or 1 teaspoon mixed dried herbs
- 200g broccoli, trimmed, finely chopped
- 1 small zucchini, grated, squeezed of excess liquid
- 1 cup cheese, shredded
- â…“ cup olive oil
- â…” cup milk
- ½ cup plain Greek-style yoghurt
- 1 egg, lightly whisked
Method
- Preheat oven to 200°C/180°C fan-forced. Line a 12-hole (⅓ cup capacity) muffin pan with paper cases.
- Combine spring onions, spinach, flours, peas, herbs and broccoli in a large bowl. Make a well in centre.
- Whisk oil, milk, yoghurt and egg in a jug, pour into mixture, add zucchini and cheese, stir until just combined (some lumps are okay).
- Divide mixture among cases.
- Bake for 30 to 35 minutes or until just browning and firm to touch. Stand for 5 minutes. Cool on a wire rack.
