Courgette & feta muffins

Courgette & feta muffins

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(8 ratings)

Prep: 15 mins Cook: 20 mins

Easy

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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Ingredients

  • 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
    Eggs

    Egg

    egg

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

  • 150ml buttermilk
  • 5 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

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

    Courgette

    corr-zjet

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

  • 100g feta, crumbled
    Feta

    Feta

    feh-tah

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

Method

  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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pm18
11th Sep, 2017
3.8
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.
endisforever8
28th Feb, 2016
2.55
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.
kirstyowen_6
1st Feb, 2016
0.05
Forgot to rate
kirstyowen_6
1st Feb, 2016
0.05
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
2.55
The texture was good but they weren't very tasty. May benefit from adding some freshly chopped mint.
FeeBee67
29th Sep, 2015
5.05
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. :-)
kevbould
22nd Sep, 2015
5.05
Wow. These were really lovely. Wife made them and enjoyed doing so. Tasted fab too. Cheese taste really came through.
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