Yield: 12 egg muffins
- 2 medium (450g) zucchini
- ⅓ cup (20g) Parmesan, finely grated
- ⅓ cup (50g) feta, crumbled
- 2 eggs
- scant ¼ cup (40g) Yolélé Fonio, uncooked
- 6 Tbsp + 2 ¼ tsp (10cl) whole milk
- 2 tsp herbes de Provence
- 5 sprigs parsley, finely chopped
- ½ tsp kosher salt
- 1 tsp black pepper, freshly ground preferred
- Heat oven to 325°F. Grease wells or place liners in wells of a 12-muffin tin. Set aside.
- Slice zucchini into roughly ¼" pieces, then steam slices for 10 minutes. Place zucchini in colander, then using a potato masher or fork, slightly mash zucchini. Leave in colander to drain some while it cools.
- If you haven’t done so yet, now would be a good time to grate your Parmesan and crumble your feta.
- Place cooled zucchini in a large bowl and mash completely. Add eggs and mix well.
- Mix in uncooked fonio, Parmesan, feta, and milk. Add herbes de Provence, parsley, salt, and pepper. Mix well.
- Divide batter evenly amongst wells.
- Bake for 40–45 minutes. Egg muffins are done when a wooden pick inserted in the centre comes out dry.
- Allow egg muffins to cool for 5–10 minutes, then remove from pan and place on wire rack to cool completely.
- Once egg muffins are cool, store in fridge until you’re ready to enjoy ‘em.