COURGETTE AND FETA SNACK MUFFINS

Courgettes have arrived, sweet, tender, and full of flavour. These savoury muffins are light yet satisfying, with crumbled feta.

Perfect warm from the oven, great for a nutritious breakfast on the run or packed for an easy lunch with a salad or soup.

Prep time: 15 minutes

Cook time: 25 minutes

Skill: Easy

Makes: 12 muffins

Ingredients

2 medium courgettes (approx. 300 g), coarsely grated

2 spring onions, finely sliced

2 eggs

120 ml milk

1 Tbsp extra-virgin olive oil

80 g feta cheese, crumbled

100 g wholemeal flour

1 ½ tsp baking powder

Pinch of cayenne

½ tsp fresh or dried oregano (or thyme)

½ tsp salt

Freshly ground pepper

Method

Preheat the oven to 180°C fan (190°C). Grease or line a 12-hole regular sized muffin tin.

Grate the courgettes, then place them in a clean tea towel and squeeze gently to remove excess moisture.

In a large bowl, whisk together eggs, milk and olive oil.

Add the courgettes, spring onion and crumbled feta, stirring to combine.

In a separate bowl, mix the flour, baking powder, cayenne, oregano (or thyme), salt and pepper.

Fold the dry ingredients into the wet mixture until just combined — don’t overmix.

Spoon the mixture evenly into the prepared muffin tin.

Bake for 20–25 minutes, or until golden and a skewer inserted into the centre comes out clean.

Cool in the tin for 5 minutes before transferring to a rack. Serve warm or at room temperature.

These freeze well - warm them briefly in the oven before serving. For extra flavour, add a little grated Parmesan.