Billie Bites: cannellini bean dip

Sunday, March 25, 2012

MAGIC ZUCCHINI AND CHEESE MUFFINS

Billie Bites sponsors Word Travels Rocks Pop Up launch

These muffins are 'magic' because they don't require any fat. No oil or butter. Just plenty of cheese. I didn't quite believe it until I made them today. I slightly adapted the recipe from Danielle, a parent at Billie's childcare.

Now why did I make three batches? Today was the Word Travels Rocks Pop Up Launch headlined by acclaimed US spoken word poets Sarah Kay (of TED fame) and Phil Kaye (no relation and not a couple). But they are partners in crime at Project Voice, which uses spoken word to work with young people in the US.

So Billie Bites thought all this a worthy event to sponsor, and last night the cook-off began.

It was afternoon tea. Sunday at 2pm - what a civilised time for a gig. There was no oven available in the space so all the finger food had to be cold.

Last night was chocolate slice night - I made one batch of chocolate coconut and a double batch of chocolate walnut. See recipe here (just swap coconut for walnuts, but personally I prefer the nut version).

This morning was muffin time, and three batches of these delicious and healthy savory muffins flew out of my kitchen. A double batch of cannellini bean dip (extra garlic to keep those colds away) and a cheese platter made up a pretty laden table at the launch.


Hmmm, how did those corn chips get at the front. Better angle next time.

RECIPE: MAGIC ZUCCHINI AND CHEESE MUFFINS

2 cups wholemeal self raising flour

1 cup grated strong cheddar cheese

1/2 cup grated Parmesan cheese

freshly ground black pepper

250 g grated zucchini/courgette

1 cup milk

3 eggs

Preheat oven to moderate hot - 180c or 350 f. Grease 12 muffin trays ( I use silicon ones).

Sieve flour into large bowl and add grated cheese. Combine eggs and milk and pepper in small bowl. Grate zucchini and put to one side.

When ready to bake, use a large fork to quickly and gently combine the zucchini with the dry ingredients, and then the milk and eggs. Once mixed through (don't over-mix) quickly place large spoons of mixture into each muffin tin.

Place in oven on reasonably high shelf and bake for about 30 minutes (40 minutes if you use silicon muffin trays like I do, as takes longer for muffin bottoms to crisp).

Remove from trays and cool on wire rack. Eat as soon as possible. However, a bonus of this recipe is they are still fabulous many hours later. Especially spread with a little butter.

Congratulations to Word Travels on the launch of their new space in Sydney's Rocks, and thanks to all the fabulous spoken word performers for warming up the space. It was Sarah Kay and Phil Kaye's first visit to Australia.