How to Make It
Preheat the oven to 350°F. Line a 12-mold muffin tray with paper cups.
In a large bowl, whisk together the zucchini, carrot, olive oil, onions, milk, and eggs.
In a separate bowl, whisk together the flour, baking powder, baking soda, chile flakes, cumin, and salt. Gradually add the wet ingredients to the dry, stirring to combine. Stir through the coriander, pumpkin seeds, feta, and raisins.
Divide the batter among the individual cups and bake for 25 minutes, or until puffed and golden brown. Allow to cool before serving with a lashing of butter.