RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 1 cup grated zucchini
  • 1 cup grated carrot
  • ½ cup baby spinach, roughly chopped
  • ¼ cup chopped basil or parsley
  • 100gm smoked ham, roughly chopped
  • 100gm feta cheese, crumbled
  • 125ml milk
  • 125ml Cobram Estate Classic Extra Virgin Olive Oil
  • 2 medium eggs, lightly whisked
  • Salt and Pepper
  • 2 cups plain flour
  • 3 tsp baking powder

METHOD:

  • Preheat oven to 180C and lightly grease a muffin tray with olive oil.
  • Lay out a clean cloth or chux and place the grated zucchini and carrot in the middle. Tightly wrap it up and squeeze out as much juice as possible. Transfer to a large mixing bowl and add the baby spinach, herbs, ham, cheese and mix to combine. Pour in milk, olive oil and eggs and season with salt and pepper. Mix until ingredients come together.
  • Combine the flour and baking powder and gradually add them to the wet mixture. Gently fold through to incorporate – do not overwork or they will become dense. Spoon mixture into the muffin tray and place in the oven to bake for 25-30 minutes. A skewr inserted in the centre will come out clean when ready.
  • Remove and cool slightly in muffin tin before transferring to a wire rack. Serve with a doolop of sour cream or your favourite relish.

Our friends at Wine Selectors recommend pairing this dish with a Sauavignon Blanc Semillon Blends or Pinot Noir.

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