RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 1 large zucchini, grated
  • 1 carrot, grated
  • 100gm smoked ham, chopped
  • 50gm (handful) baby spinach, chopped
  • 1/3 cup Cobram Estate Classic Extra Virgin Olive Oil, plus extra
  • ½ cup grated tasty cheese
  • 3 Coles eggs
  • ½ cup plain flour
  • 1 ½ tsp baking powder
  • Salt and Pepper

METHOD:

  • Preheat oven to 180C. Grease a muffin tray with olive oil.
  • Add the zucchini and carrot to a colander and sprinkle with salt, toss through and allow to sit for 5 minutes.
    Combine all wet ingredients in a large bowl. Add the dry ingredients to the wet ingredients, season with salt and pepper and mix to combine.
  • Strain the zucchini and carrot, squeezing out as much moisture as possible. Add to the bowl of wet ingredients and mix until well combined.
  • Spoon mixture into muffin holes and place in the oven to bake for approximately 15 minutes, or until golden on the top. Allow to cool slightly before transferring to a wire rack. You may need to run a knife around the edge of the muffin to help lift them out. Serve on their own, or with sour cream and relish.

Our friends at Wine Selectors recommend pairing this dish with a Hunter Valley Semillon to offset the saltiness of the ham and the earthiness of the zucchini.

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