Gluten Free Zucchini Muffins

METHOD:

1. Set your oven to fan forced and pre heat to 180⁰C. Line a 12-hole muffin tin with paper cases or fold squares of baking paper to fit cases

2. In Smeg hand blender food processor grate zucchini and place in a large bowl

3. Add flour, eggs, olive oil, milk spring onions, parsley, parmesan, ricotta and fetta. Season to taste with salt and pepper and mix well

4. Divide the mixture between the muffin cases and top each with a few basil leaves and a drizzle of olive oil. Bake for 20 minutes until golden brown

Tips : You can substitute the zucchini for pumpkin, carrot or beetroot, or a combination

Recipe presented by Smeg