Instructions

Step 1
Preheat oven to 180°C. Line six 1/3-cup (80ml) muffin pans with paper cases. Place flour and butter in a bowl. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add zucchini, spinach and fetta. Stir to combine.
Step 2
Whisk the egg and milk in a small jug. Add to the flour mixture and stir until just combined (don’t overmix). Spoon evenly among the prepared muffin pans. Top with tomato slices. Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Turn onto a wire rack to cool completely.