Zucchini And Feta Muffins Recipe 👉 Using a silicon cupcake mold place two generous tablespoons of mix in each hole and fill it. I think that they are best if served warm.
Theyre not difficult to make. In a seperate bowl whisk the Milk Eggs and Olive Oil together. Pour the wet ingredients into the dry and add the.
Pour the liquid ingredients over the Dry Ingredient and stir until combined.
Lightly spray a 12-hole ⅓-cup 80ml capacity non-stick muffin tin with oil and line each hole with 1 slice of pancetta then fill with batter. Divide the batter evenly between the 12 muffin cups. Prepare zucchini shreds and mix them together in a bowl with feta cheese red onion and egg. Lightly beat the eggs first then add it to the flour mixture together with oil milk and feta.