These muffins are yummy, healthy and, best thing of all for a type 1 diabetic such as myself, carbohydrate free (meaning I can snack on them throughout the day without giving any extra needles). The eggs are what binds the mixture together, allowing the muffins to be free of flour and breadcrumbs.
They're ideal for lunch or as a snack and can be served hot or cold. They go well with a small side salad of rocket, pear and parmesan or your favourite dip.
Ingredients 2 large zucchinis
2 tsp olive oil
Handful fresh parsley
Handful fresh oregano
Preheat oven to 200°C. Line a muffin tray with muffin liners.
Cut off the bottoms of the zucchinis (not the flower end). Using the flower end to hold the zucchini, grate the zucchinis until just before the end. Place in a colander, season with salt and leave for 10-15 minutes.
Meanwhile, beat the eggs in a large bowl. Roughly chop the feta, oregano and parsley and add to the eggs with the olive oil. Season with pepper and mix well.
Add the zucchini and stir through with a fork, in order to mash the feta and zucchini.
Spoon the mixture into the muffin tray. Place in the oven for 20-25 minutes, or until starting to brown.