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Mini Zucchini and Pecorino Buttermilk Muffins

Makes 12


  • 2 cups self-raising flour
  • 2 tablespoons chopped fresh parsley
  • 1 cup grated zucchini
  • 1/3 cup grated Australian pecorino cheese
  • 1/3 cup finely chopped red capsicum
  • 1 cup Australian buttermilk
  • 2 eggs, lightly beaten
  • 125g Australian butter, melted
  • 1/4 cup kalamata olives, pitted and sliced
  • 1 tablespoon grated Australian pecorino cheese, extra
  • Australian butter, extra, for serving
Download Recipe (PDF)


  1. 1. Lightly butter a 12 x 1 tablespoon capacity mini muffin pan.  Combine flour, parsley, zucchini, cheese and capsicum in a large mixing bowl. Add combined buttermilk, eggs and butter and mix lightly until just combined. Do not over mix.
  2. 2. Spoon mixture into buttered mini muffin pans and sprinkle with olives and extra pecorino cheese. Bake at 180°C for 15 minutes or until muffins spring back when lightly pressed. Turn muffins onto a wire rack to cool. Eat warm or cold with butter.

Nutritional Information

Nutrients per serve:
Energy (kj) 1215
Protein (g) 8
Fat, Total (g) 16
Carbohydrates (g) 27
Sodium (mg) 0
Calcium (mg) 134
Iron (mg) 0


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