Chicken and zucchini cakes

You need 1 medium ripe banana (200g) to get the amount of mashed banana needed for these muffins. Muffins are best eaten warm; reheat, one at a time, in a microwave on High for about 20 seconds.

Chicken and zucchini cakes

MAKES 12 PREP + COOK TIME 50 MINUTES

NUTRITIONAL COUNT PER CAKE

13.8G TOTAL FAT (4.5G SATURATED FAT); 1093KJ (261 CAL); 15.2G CARBOHYDRATE (1.7G SUGAR); 18G PROTEIN; 1.8G FIBRE; 276MG SODIUM 7 eggs 1½ cups (225g) self-raising flour 1½ cups (180g) grated cheddar ⅓ cup (80ml) extra virgin 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 (180°C fan-forced). Line two 6-hole (¾-cup/180ml) Texas muffin pans with muffin wraps or paper cases. 2 Whisk the eggs in a large bowl; add sifted flour, cheese, olive oil and herbs, mix well. Add the onion, zucchini and chicken; mix well. Season. Spoon ½ cup the 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. Suitable to freeze. Not suitable to microwave.