RECIPE: Supergreen Zucchini Muffins

They are a good source of magnesium and pack a hit of protein, two nutrients which work together to support muscle growth and repair. Using extra virgin olive oil and pepitas (also known as pumpkin seeds) adds a hit of healthy monounsaturated fats, which can have an anti-inflammatory effect and support muscle recovery post-exercise. Pop it on your to-do list and whip up a batch this weekend – perfect fuel for the week ahead!  

Serves - 12

Prep time - 15 minutes

Cook time - 20 minutes

Nut free, Vegetarian 

Ingredients 

2 zucchinis, grated  

2 spring onions, finely sliced

1 cup baby spinach, shredded  

1 tbsp fresh dill, finely chopped  

1 ½ cups wholemeal self-raising flour*

6 eggs, whisked  

2 tbsp extra virgin olive oil  

¼ cup skim milk  

½ cup goats cheese, crumbled  

2 tbsp pepitas 

How to make

1. Pre-heat oven to 160°C/180°C fan-forced. Line a 12-hole (1/3-cup-capacity) muffin pan with paper cases. 

2. In a large mixing bowl, place the grated zucchini, spring onion, baby spinach, dill and flour. Mix to combine. In a large jug, whisk together the eggs, oil and milk. Add to the flour mixture and stir until just combined. Stir in goats cheese and season with salt and pepper.  

3. Spoon mixture evenly among paper cases and top with pepitas. Bake for 20 minutes or until golden.  

4. Stand in pan for five minutes and then transfer to a wire rack to cool. Muffins can be eaten either hot or cold.    

Notes

Store leftover muffins in an airtight container in a refrigerator for up to four days. 

*Make it gluten-free? Simply replace the flour with gluten-free self-raising flour. 

Nutritional information

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