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Courgette & feta muffins

Courgette & feta muffins

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal178
fat9g
saturates2g
carbs17g
sugars7g
fibre1g
protein5g
salt0.9g
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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

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.

Goes well with

Recipe from Good Food magazine, September 2015

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A star rating of 4.2 out of 5.28 ratings
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