Mini Herby Ricotta And Zucchini Muffins | Donna Hay

Ingredients

• 2 zucchini (courgette) (about 300g), grated
• 1 cup flat-leaf parsley leaves, chopped
• 1 cup coriander (cilantro) leaves, chopped
• ½ cup tarragon leaves, finely chopped
• ½ cup chives, finely chopped
• 6 eggs
• 1 cup (160g) wholemeal self-raising (self-rising) flour
• 1 teaspoon sea salt flakes
• cracked black pepper
• 1 cup (240g) ricotta
• ⅓ cup (65g) pepitas (pumpkin seeds), chopped