| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
large muffins
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Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 pinch salt
- 2 large eggs
- 1/2 cup olive oil
- 1.5 cups zucchini shredded
- 1 cup Halloumi cheese crumbled (you could also use feta in a pinch)
- 6 sun-dried tomatoes chopped
- 1.5 tbsp lemon zest
Ingredients
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Instructions
- Preheat your oven to 350⁰ F (or 175⁰ C) and grease a muffin tin or use cupcake papers for easy cleaning.
- Stir the dry ingredients together in a bowl.
- In a separate bowl, beat the eggs and oil together using a mixer or food processor until smooth.
- Stir in the zucchini, cheese, tomatoes and lemon zest.
- Add the dry ingredients and stir until just combined.
- Spoon into muffin pan/cups and bake for 30 minutes.
- Allow to cool for 5 minutes then remove from pan and cool on a rack.
Recipe Notes
These will keep for a few days in the fridge or you can freeze them for a couple of months.
Approximately 297 calories per muffin