These zucchini muffins are incredibly good and insanely easy to make! No mixer required, just a wooden spoon and a bowl (and a cheese grater). They are great for sneaking some vegetables into school lunches or as an afternoon snack.
35min Cooking Time | Make 18 large muffins
3 large zucchinis
1 cup sour cream
1 cup cauliflower flour*
1/2 cup self raising flour
1tsp baking powder
2 tbsp hemp seeds
300g marinated feta
3 springs thyme
1 glove garlic, minced
Grate zucchinis and squeeze into a ball, to remove excess water.
In a large bowl mix together eggs and sour cream, until it becomes a smooth mixture.
Mix in the flours, baking powder and hemps making sure there are no lumps.
Fold in the remaining ingredients.
Line a muffin tray was cases or parchment paper. Use a spoon to distribute the mixture, filling the cups to 3/4 full.
Bake at 180°C on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25-30 minutes. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
Store in the fridge and consume within 3 days. Can also be frozen.
*Avaliable at supermarkets and health food stores. However can be substituted with regular plain flour.