pancetta, zucchini and feta muffins

  • 1 tablespoon extra virgin olive oil
  • 1 small brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 450g zucchini (courgette), thinly sliced into rounds 
  • 1 cup (80g) finely grated parmesan 
  • ½ cup (80g) self raising (self-rising) flour, sifted 
  • ½ cup flat-leaf parsley leaves, chopped 
  • sea salt and cracked black pepper 
  • 3 eggs, lightly beaten 
  • ½ cup (120g) sour cream 
  • 200g feta, crumbled 
  • 12 slices (180g) round pancetta
  1. Preheat oven to 200°C (400°F). Heat the oil in a medium non-stick frying pan over high heat. Add the onion and garlic and cook for 3–4 minutes or until lightly golden. Place in a large bowl with the zucchini, parmesan, flour, parsley, salt and pepper and mix to combine. 
  2. Make a well in the centre, add the eggs and sour cream and mix to combine. Fold through the feta and divide the mixture between 12 x lightly greased ½-cup-capacity (125ml) cupcake tins lined with the pancetta. 
  3. Bake for 15–20 minutes or until golden and cooked through. Allow to cool slightly before serving. Makes 12.
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