Zucchini, Feta And Tomato Muffins - cooking recipe

Ingredients

2 1/4 cups self-rising flour, sifted
1 None large zucchini, grated
7 oz feta cheese, crumbled
3 tbsp fresh basil leaves, chopped
2 None eggs
3 1/2 tbsp butter, melted
3/4 cup milk
2 tbsp sun-dried tomatoes

Preparation

Preheat oven to 350\u00b0F. Line a 12-cup muffin pan with paper liners.
In a large bowl, combine flour, zucchini, 5 oz feta and basil. Season. Whisk together eggs, butter and milk then add to vegetable mixture and mix until combined. Distribute between paper liners and top with remaining feta and sun-dried tomatoes. Bake for 25-30 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.