zucchini, capsicum and walnut muffins
Serves: 6 or 12
  • 1 medium zucchini, grated
  • ½ small red capsicum, finely diced
  • ½ cup walnuts, chopped
  • 80 grams feta, crumbled
  • 3 spring onions, thinly sliced
  • 250 grams self-raising flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • pepper
  • ¼ teaspoon chilli flakes
  • 1 teaspoon ground cumin
  • ¾ cup milk
  • 1 egg
  • ⅓ cup olive oil
  1. Preheat the oven to 180 degrees celsius. Lightly grease, or line with paper cases, a 6 or 12 hole muffin tin.
  2. In a small bowl, combine the egg, milk and olive oil. Set aside.
  3. Put the flour, baking powder, chilli flakes, ground cumin, salt and pepper into a large bowl and mix together using a balloon whisk.
  4. Add the zucchini, capsicum, walnut and crumbled feta and gently mix through until the ingredients are evenly combined.
  5. Make a well in the centre and add the milk mixture. Using a wooden spoon, stir until the ingredients are just combined. Take care not to over-mix. The batter should still look a little lumpy.
  6. Divide the mixture between the muffin cases. Bake for 20-25 minutes or until the muffins are golden brown and a skewer inserted into the centre of a muffin comes out clean.
  7. Cool in the tin for a few minutes before removing to a wire rack.
  8. Serve warm with tomato chutney.
Recipe by Villiers Brown at https://villiersbrown.com/zucchini-capsicum-and-walnut-muffins/