Sweet Potato, Zucchini & Feta Savory Muffins

Makes about 30 depending on the size of your muffin

INGREDIENTS

1 medium sweet potato, grated
1 medium zucchini, grated
1 medium red onion, grated
1/2 cup cheese, grated
100g feta, crumbled
1/3 cup spelt or wholemeal flour
4 eggs
Salt and Pepper to taste.

METHOD

Combine all ingredients and spoon into  muffin trays (use silicon trays to avert sticking).
Bake at 180°C for 15 minutes and turn out to cool.

Zucchini and Bacon Slice

Ingredients

6 eggs
1 large zucchini grated
1 carrot grated
1/2 onion finely diced
1/2 cup grated cheese
300g thinly sliced bacon
Pinch of baking powder
Salt and pepper to taste

Method

Beat the eggs in a large bowl then add salt, pepper and baking powder. Gently stir these ingredients together. Pour into a baking dish lined with baking paper for 25mins at 180 degrees.

This slice is great in lunch boxes. It holds its shape and holds stacks of nutrition as well.  This is one of my favorites.  I have lost count how much zucchini slice we ate while protesting in the freezing cold out side the gates of AGL's Frack farm at Gloucester NSW.   It kept us fed and happy.

ZUCCHINI SLICE

English: Ad for Henry Jones Self-Raising Flour, Bristol, UK (Photo credit: Wikipedia)

Ingredients

2 zucchini, grated
1 large onion finely chopped
3 rashers bacon finely chopped
1 cup tasty cheese grated
1 cup self-raising flour
½ cup of oil
5 eggs
Salt an Pepper

Method

Preheat oven to 170°C. 

Grease and line a non-stick Lamington tin.
Combine zucchini, onion, bacon, flour and cheese in a large bowl.  Add oil and lightly beaten eggs, and mix.  Season with a little salt and pepper. 
Pour into lamington tin.
Bake for 35-40 mins until golden and set. 
Allow to cool slightly before cutting.
Note: Use what vegetables you have on hand and add or substitute  – try corn kernels, grated carrot, shallots, shredded beans, and leave out the bacon for a vegetarian version.

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