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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Our high fibre, Mexican twist to the classic zucchini slice can be enjoyed hot or cold!
1 Preheat oven to 180°C. Line a 12 x ¹⁄³-cup capacity muffin tray with muffin cases.
2 Whisk eggs together in a large bowl. Add flour and baking soda, whisking until combined and smooth. Add zucchini, onion, cheese, oil, beans, corn, Mexican seasoning and capsicum, mixing
well to combine.
3 Divide mixture among muffin cases and bake for 30 minutes or until tops are golden. Serve topped with avocado, corn chips and coriander.
Double the recipe quantities to make & freeze extras. Defrost one muffin at a time for a statisfying snack, or two for a meal, served with a salad.
Calories 228 cal
Kilojoules 955 kJ
Total fat 11.1 g
Saturated fat 2.8 g
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