16
Recipes continued
Zucchini and Feta Muffins
Makes: 12
Preparation: 20 minutes
Cooking: 14-16 minutes per batch
2 rashers bacon, fat trimmed, chopped
2 cups self-raising flour
2 eggs, lightly beaten
125g butter, melted, cooled
¼ cup milk
1 large (180g) zucchini, grated
100g feta cheese, crumbled
¼ teaspoon sweet paprika
1. Cook bacon in a small saucepan over a
medium heat until lightly browned. Drain
on paper towelling.
2. Preheat cupcake maker until ready light
goes on.
3. Combine bacon and remaining ingredients
into a large bowl; stir gently with a wooden
spoon until just combined.
4. Lightly spray cupcake holes with oil.
Spoon approximately ¹⁄³ cup mixture into
each hole. Close lid and cook muffins for
14-16 minutes or until a skewer inserted
into the centre comes out clean. Carefully
remove muffins from cupcake maker using
a heatproof spatula onto a wire rack.
Repeat with remaining muffins.
Tip:
Muffins can be made with paper cases if
desired but work better directly into cupcake
maker.
Pesto Muffins
Makes: 12
Preparation: 10 minutes
Cooking: 12-14 minutes per batch
1 ¾
cup self raising flour
1 tablespoon caster sugar
1 cup milk
¼ cup olive oil
1 egg, lightly beaten
¼ cup chopped fresh basil
2 tablespoons grated fresh parmesan
1. Preheat cupcake maker until ready light
goes on.
2. Combine ingredients into a large bowl;
stir gently with a wooden spoon until just
combined.
3. Lightly spray cupcake holes with oil.
Spoon approximately ¹⁄³ cup mixture into
each hole. Close lid and cook muffins for
12-14 minutes or until a skewer inserted
into the centre comes out clean. Carefully
remove muffins from cupcake maker using
a heatproof spatula onto a wire rack.
Repeat with remaining muffins.
Tip:
Muffins can be made with paper cases if
desired but work better directly into cupcake
maker.
