Courgette & feta muffins

Courgette & feta muffins

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(19 ratings)

Prep: 15 mins Cook: 20 mins


Makes 9
These cheesy muffins are a great way to get savoury flavours into portable baked bites - great packed as a lunch box snack

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal178
  • fat9g
  • saturates2g
  • carbs17g
  • sugars7g
  • fibre1g
  • protein5g
  • salt0.9g
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  • 200g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • ½ tsp cumin seeds
  • 1 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 150ml buttermilk
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 5 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 small courgette (about 140g/5oz) grated and squeezed to remove any liquid



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 100g feta, crumbled



    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…


  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.

  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.

  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.

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Comments, questions and tips

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25th Apr, 2020
I made these this morning, it’s a good recipe but a little plain maybe. I reckon maybe more feta, or a few chilli flakes? I think they’ll go well with soup.
20th Aug, 2018
Easy to make and freeze really well. Lovely delicate spice flavour from the cumin.
11th Sep, 2017
The cumin and feta gave a lovely flavour to the muffins. I couldn't taste the courgette but the muffins were very moist. Baking time took a bit longer- about 25 minutes. They were fine but nothing special.
28th Feb, 2016
This is not the best recipe. I used double the amount of feta and that helped. But needs something extra to bring it up to a tasty standard.
1st Feb, 2016
Forgot to rate
1st Feb, 2016
These look, smell and sound amazing. Sadly the taste didn't live up to expectations; unless a slightly salty cumin flavoured muffin was what you were after.
Frantic Flapjack
29th Sep, 2015
The texture was good but they weren't very tasty. May benefit from adding some freshly chopped mint.
29th Sep, 2015
Yum! These were super-easy to make and totally delicious. I had some grated cheddar and a bit of grated parmesan that I also threw in, along with half a teaspoon of English mustard powder. The family scoffed them within an hour of being baked. :-)
22nd Sep, 2015
Wow. These were really lovely. Wife made them and enjoyed doing so. Tasted fab too. Cheese taste really came through.
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