I had some leftover feta cheese from the chicken kale salad with blueberries and I decided to make these courgette and feta muffins to use it up. Zucchini muffins are healthier than your average muffins, since they don’t contain butter and only have 3 tablespoons of extra virgin olive oil. Plus, they’re packed with zucchini that keeps them moist and they are bursting with flavors from the mint and feta cheese. These courgette feta muffins are fabulous for breakfast, a picnic, lunch with a bowl of soup or to pop in a lunchbox. They also freeze well for up to 3 months. Allow the muffins to cool at room temperature and place them in a ziplock bag. You can substitute the feta cheese with what you have on hand or your favorite type of cheese. Have you tried savory muffins before?
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
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.
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. 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. Courgette and feta muffins will keep for 2 days in an airtight container.
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