Mexican muffin pan zucchini slice

Author: Tamika O'Neill

Photographer: Steve Brown

Our high fibre, Mexican twist to the classic zucchini slice can be enjoyed hot or cold!

Serves: 12

Time to make: 45 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

5 eggs
1 cup wholemeal self-raising flour
½ teaspoon baking soda
190g zucchini/ courgettezucchiniXszucchini, summer squashX, grated
1 brown onion, diced
½ cup grated reduced-fat tasty cheese
¼ cup olive oil
420g can no-added-salt kidney beans, rinsed, drained
420g can no-added-salt sweet corn sweetcornXkernels, drained
1 teaspoon Mexican seasoning
1 red capsicum, diced
1 small avocado, mashed
50g reduced-salt corn sweetcornXchips, to serve
½ cup fresh coriandercilantroX leaves, to serve

Instructions

Stay Awake

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.

HFG tip

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.

Nutrition Info (per serve)

Calories 228 cal

Kilojoules 955 kJ

Protein 9.3 g

Total fat 11.1 g

Saturated fat 2.8 g

Carbohydrates 19.9 g

Sugar 4 g

Dietary fibre 6.1 g

Sodium 206 mg

Calcium 84 mg

Iron 84 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.