steps to prepare award winning Zucchini, tomato and spinach muffins

How’s life? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Zucchini, tomato and spinach muffins. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Zucchini, tomato and spinach muffins is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Zucchini, tomato and spinach muffins is something that I’ve loved my entire life.

Table of Contents


  • 1 cup (150g) self-raising flour
  • 60g butter, chopped
  • 1 zucchini, coarsely grated
  • 60g pkt Coles Australian Baby Spinach, shredded
  • 100g fetta, crumbled
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 1/2 cup (125ml) milk
  • 4 cherry tomatoes, thinly sliced


  • Step 1
    Preheat oven to 180?C. Line six 1/3-cup (80ml) muffin pans with paper cases. Place flour and butter in a bowl. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add zucchini, spinach and fetta. Stir to combine.
  • Step 2
    Whisk the egg and milk in a small jug. Add to the flour mixture and stir until just combined (don?t overmix). Spoon evenly among the prepared muffin pans. Top with tomato slices. Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Turn onto a wire rack to cool completely.

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