Courgette & feta muffins
Ingredients
- Step 1 200g self-raising flour
- Step 2 1 tsp baking powder
- Step 3 ½ tsp bicarbonate of soda
- Step 4 ½ tsp cumin seeds
- Step 5 1 large egg
- Step 6 150ml buttermilk
- Step 7 5 tbsp sunflower oil
- Step 8 1 small courgette (about 140g/5oz) grated and squeezed to remove any liquid
- Step 9 100g feta , crumbled
Calories: 178
Carbohydrate: 17 g
Protein: 5 g
Fat: 9 g
Cook time: 35 minutes
Prep time: 15 minutes
Total time: 50 minutes
Servings: 9
TAGS
Side Dish
Snack
Greek
Autumn
Cassie Best
Lunchbox
Packed lunch
Picnic
Savoury muffin
Side Dish
Vegetarian
Directions
- 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.