There are a few recipes that can remind me of a time and a place and these Zucchini Muffins do exactly that!
Many of my childhood memories are also tied to the smell of fresh herbs, stories from grand parents and memories of traveling, music and family both near and far. When I look at the cuisine that I have grown up with I cant help but think how fortunate I have been.
Versions of this recipe mostly appear in Middle Eastern recipe books as fritters and although my grandmother made them that way as well, I think she would have been happy with my muffin version too. Its less time consuming without losing any of the taste.
Zucchini, Feta, and Spinach Muffins:
2 medium zucchini, grated
200g Frozen Spinach, thawed
½ cup feta cheese, crumbled
2 Tablespoon fresh dill (chopped)
2 Tablespoon fresh Mint (chopped)
3 large eggs, lightly beaten
2 Spring onions sliced fine
1 teaspoon garlic, minced
½ cup Self Raising Flour
Salt and black pepper, to taste
3 Tablespoons Olive oil (plus a little extra for the cupcake Pan)
Preheat the oven 180 Degrees
Place the grated zucchini and spinach in a fine mesh strainer over a bowl. Sprinkle with a little salt and let sit for 10-15 minutes. Then, wring all of the liquid and discard. Place the grated zucchini and spinach in a large bowl.
Combine the zucchini, spinach, feta, herbs, eggs, spring onions, garlic and oil. Stir to mix well.
Sprinkle in the flour and fold through until it all is incorporated and holding together.
Using a nonstick cupcake pan, add ½ teaspoon of olive oil to the base of each cupcake section and divide the batter between the 12 spots on the cupcake pan.
Bake for approximately 25 minutes.
Note: For a Gluten Free option use Gluten Free SR Flour 🙂