Zucchini, Fetta and Spinach Muffins

These deliciously healthy zucchini, fetta and spinach muffins make the perfect lunch box filler for adults and children alike. And best of all — they contain bacon! Everything is better with bacon in it, right? 

Right!

Filled with the goodness of spinach and zucchini, these muffins are quick and easy to make, freeze beautifully, and are a complete meal in themselves. Pop one or two into your lunchbox and enjoy warm or cold for a delicious midday treat.

Here is what you’ll need to make these fab savoury muffins.

Some chopped bacon, self raising flour, butter, an egg, some cherry tomatoes, crumbled fetta cheese, grated zucchini, shredded baby spinach and some milk. All fairly basic and easy to find!

Firstly, quickly fry up your bacon until crisp and golden. Then chop the butter and work into the flour with your fingertips until it resembles fine breadcrumbs. If you have a food processor to do this for you, great! But then you’d have to wash it, so it might just be easier to use your fingers instead! 

Add the zucchini, bacon, spinach and fetta and mix well to combine.


Now whisk the egg and the milk together and add to the flour mixture, stirring until just combined. Do not overmix otherwise your muffins won’t be light and fluffy.

Spoon into six big muffin holes. You can use paper cases if you like, but I prefer not to. I just spray the tins with canola spray instead.

Slice each cherry tomato into three slices and place two on top of each muffin, pushing them into the batter gently.

Bake for 25 minutes or until a skewer inserted into the centres comes out clean. Turn onto a wire rack and allow to cool. And try not to eat any just yet.

You could easily double the recipe to make twice as many muffins. You might want to, actually. They are pretty good.

I gobbled two of these while taking the photos. I just couldn’t help myself and, after all, it was lunchtime.

These yummy zucchini, fetta and spinach muffins will keep in the fridge for up to four days in an airtight container. They also freeze amazingly well, so make a couple of batches and freeze for lunches at a later date. 

Defrost and reheat in the microwave for 45 seconds or so. Just delicious!

I hope you enjoy these savoury muffins as much as we did!

Zucchini, Fetta and Spinach Muffins
Yields 6
The perfect lunchbox filler!
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 1 cup self raising flour
  2. 60g butter, chopped
  3. 2 rasher bacon, chopped
  4. 1 zucchini, coarsely grated
  5. 60g baby spinach, shredded
  6. 100g fetta, crumbled
  7. 1 egg
  8. 1/2 cup (125ml) milk
  9. 4 cherry tomatoes, thinly sliced
Instructions
  1. Preheat oven to 180 degrees C. Line a six hole muffin tin with paper cases or spray with canola oil.
  2. Fry bacon in a frying pan over medium high heat until golden and cooked through.
  3. Place flour and butter in a large bowl and use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add zucchini, bacon, spinach and fetta and stir to combine.
  4. Whisk the egg and milk in a small jug. Add to flour mixture and stir until just combined (don't overmix). Spoon evenly among the prepared muffin holes. Top with tomato slices.
  5. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean.Turn onto a wire rack to cool.
Notes
  1. Store in an airtight container in the fridge for up to four days or freeze for up to 3 months.
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