02/12/2021 
CategoryBaking, Breakfast, Christmas, Everyday, Healthy Party Food, Snacks, Snacks, Vegetable, Vegetarian, Wholegrains
Yields8 ServingsQuarter (2 Servings)Half (4 Servings)Default (8 Servings)Double (16 Servings)Triple (24 Servings)
Classification
NSW: EVERYDAY ACT: AMBER
Ingredients
1 cup spinach, tightly packed
1 tbsp water
1 zucchini, grated
½ large brown onion, diced
½ cup frozen peas
½ cup light tasty grated cheese, plus extra to sprinkle
½ cup wholemeal self-raising flour
¼ cup olive oil
3 eggs
Method
1
Preheat fan-forced oven to 200°C. Spray muffin tray with canola or olive oil spray.
2
Add spinach and water into a blender, and blend into a green paste.
3
Strain grated zucchini to remove excess liquid.
4
Add all ingredients into a bowl and with a wooden spoon mix until well combined.
5
Evenly distribute the mixture into muffin tray. Finish by sprinkling a little more cheese on top.
6
Bake for 30 minutes until golden and cooked through. Cooking time may be longer if baking multiple trays at once; rotate trays in oven if needed.
7
Remove from oven and let stand for 10 minutes.
8
Serve warm or cold.
Ingredients
1 cup spinach, tightly packed
1 tbsp water
1 zucchini, grated
½ large brown onion, diced
½ cup frozen peas
½ cup light tasty grated cheese, plus extra to sprinkle
½ cup wholemeal self-raising flour
¼ cup olive oil
3 eggs
Directions
1
Preheat fan-forced oven to 200°C. Spray muffin tray with canola or olive oil spray.
2
Add spinach and water into a blender, and blend into a green paste.
3
Strain grated zucchini to remove excess liquid.
4
Add all ingredients into a bowl and with a wooden spoon mix until well combined.
5
Evenly distribute the mixture into muffin tray. Finish by sprinkling a little more cheese on top.
6
Bake for 30 minutes until golden and cooked through. Cooking time may be longer if baking multiple trays at once; rotate trays in oven if needed.
7
Remove from oven and let stand for 10 minutes.
8
Serve warm or cold.
