Name: Courgette & feta muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes 9
Cuisine: Greek
Ingredients: 200g self-raising flour; 1 tsp baking powder; ½ tsp bicarbonate of soda; ½ tsp cumin seeds; 1 large egg; 150ml buttermilk; 5 tbsp sunflower oil; 1 small courgette (about 140g/5oz) grated and squeezed to remove any liquid; 100g feta crumbled

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Courgette & feta muffins

Courgette & feta muffins

Cassie Best

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Makes 9

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.3 out of 5.34 ratingsRate

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These cheesy muffins are a great way to get savoury flavours into portable baked bites - great packed as a lunch box snack

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g self-raising flour
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp cumin seeds
1 large egg
150ml buttermilk
5 tbsp sunflower oil
1 small courgette

(about 140g/5oz) grated and squeezed to remove any liquid
100g feta

crumbled

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Nutrition: per serving

kcal178
fat9g
saturates2g
carbs17g
sugars7g
fibre1g
protein5g
salt0.9g

Method

step 1

Heat oven to 200C/180C fan/gas 6 and line 9 holes of a muffin tray with paper cases. In a bowl, combine the flour, baking powder, bicarbonate of soda, cumin and 1/4 tsp salt.
step 2

In a jug, whisk together the egg, buttermilk and oil. Pour the wet ingredients into the dry, and add the courgette and half the feta. Stir to just combine, but don’t overmix.
step 3

Divide the mixture between the muffin cases, and top with the remaining feta. Bake for 18-20 mins until golden brown. A skewer inserted to the centre of a muffin should come out clean and dry when the muffins are cooked. Cool on a wire rack. Will keep for 2 days in an airtight container.

Recipe from Good Food magazine, September 2015

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Overall rating

A star rating of 4.3 out of 5.34 ratings

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