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  • 185g unsalted butter, chopped, softened

  • 3 extra-large eggs

  • 11/4 cups (310ml) buttermilk, at room temperature

  • 2 cups (300g) self-raising flour, sifted

  • 6 garlic cloves

  • 1 tbs extra virgin olive oil

  • 1 medium (170g) zucchini, coarsely grated, plus 1 thinly sliced zucchini

  • 11/2 tsp dried oregano

  • 1 tsp ground cumin

  • 200g fresh ricotta, drained, plus extra to serve

  • Mint leaves, to serve


  1. Preheat oven to 200°C. Grease a 6-hole Texas muffin pan.

  2. For the base muffin mixture, place butter in a stand mixer fitted with the paddle attachment and beat until pale. Add eggs and beat until combined. Fold through buttermilk, flour and 1 tsp salt flakes until combined.

  3. Place garlic on a sheet of foil and drizzle with oil. Enclose garlic in foil and roast for 30 minutes or until tender and lightly caramelised. Remove from oven and cool completely, then squeeze flesh from the skin. Reduce oven to 180°C.

  4. Place grated zucchini in a clean Chux cloth and squeeze to extract excess liquid. Transfer to a bowl with the garlic, oregano, cumin and 1 tsp salt flakes. Stir to combine. Fold zucchini mixture through base muffin mixture. Using a spoon, gently fold through ricotta, retaining some big pieces.

  5. Divide among muffin holes, top with sliced zucchini and bake for 30-35 minutes. Cool slightly. Serve with extra ricotta and mint.

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