1. Mix the flour, sugar, baking powder, salt and parsley together in a bowl.
2. In another bowl combine together the milk, butter & eggs. To this second bowl, add the zucchini & ricotta cheese and then beat well.
3. Add this second bowl to the dry ingredients, stirring together until just moistened. Batter may look a little more stiff than your usual muffin mix.
4. Fill each muffin cup to about 2/3 full. Bake at 200 degrees celcius for 20-25 min or until golden brown.
Use baking paper as muffin liners (just like this) and it won’t stick to the patty pans like it did with mine. I used baking paper the other day when I made zucchini slice in muffin form (another lunchbox winner & pictured below) and it worked beautifully, so I’ll be using that next time I make these muffins!
If you have any healthy-ish recipes whether sweet or savoury, that would work for a lunchbox, please link them up to this post. I’m trying to get a bit of a collection together as I need all the help I can get and I’m sure it’ll be helpful for others too – thanks!