Courgette & feta muffins
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 9
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- 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 fetacrumbled
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.
