Ham & zucchini muffins

By YOU Digital
12 September 2018


Preparation: 10 min | Cooking: 20 min | Makes 12 large muffins

What better way to sneak some veggies into lunchboxes than disguised in #JustDelicious cheesy muffins!


125g Eskort Pre-Sliced Hickory Ham, chopped

300g baby marrows, grated

300g self-raising flour

1 red onion, finely chopped

125g cheddar cheese, grated

extra cheddar cheese for sprinkling

5ml (1t) Italian herbs

2,5ml (½t) salt

pinch of ground black pepper

1 egg, beaten

250ml (1c) milk

120ml (½c) vegetable oil


  • Preheat the oven to 200°C and grease a 12-mould muffin pan with nonstick spray.
  • Place the grated zucchini in a sieve and press to remove the liquid.
  • In a large bowl, combine the ham, baby marrows, flour, onion, cheese, herbs, salt and pepper (reserve some ham for sprinkling).
  • Make a well in the centre and add the egg, milk and oil and stir to combine well.
  • Divide the batter equally among the 12 moulds, sprinkle with some cheese and the remaining ham.
  • Bake for 20 minutes or until golden and firm to the touch.
  • Remove from the oven and cool slightly before serving.

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