CHICKEN and ZUC­CHINI CAKES PREP + COOK TIME 50 MIN­UTES MAKES 12

Mother & Baby (Australia) - - Your Buys -

7 eggs 1½ cups (225g) self-rais­ing flour 1½ cups (180g) grated ched­dar

1∕3 cup (80ml) olive oil ¼ cup finely chopped fresh

flat-leaf pars­ley ¼ cup finely chopped fresh mint 1 large brown onion (200g),

chopped finely 4 medium zuc­chini (500g),

grated coarsely 300g skin­less bar­be­cued chicken,

chopped finely 12 cherry truss toma­toes (180g)

1 Pre­heat oven to 200°C/400°F. Line two 6-hole (¾-cup/180ml) Texas muf­fin pans with muf­fin wraps or pa­per cases.

2 Whisk eggs in a large bowl; add sifted flour, cheese, oil and herbs, mix well. Add onion, zuc­chini and chicken; mix well. Sea­son. Spoon ½ cup of mix­ture into each muf­fin wrap; top with a tomato.

3 Bake cakes for 30 min­utes or un­til set. Stand in pan for 5 min­utes be­fore trans­fer­ring to a wire rack to cool.

tip:

Cool cakes be­fore pack­ing into air­tight con­tain­ers; cakes will keep, re­frig­er­ated, for up to 2 days. Cakes can also be frozen. Pack a frozen cake in the lunch­box in the morn­ing and it will be thawed by lunchtime.

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