Courgette and Feta Savoury Muffins
Courgette and Feta Savoury Muffins, packed with herbs and sun-dried tomatoes, they make a great addition to any picnic
Servings: 12
Calories: 243kcal
Equipment
- 12-hole muffin tin and cases
Ingredients
- 120 g butter melted and cooled plus extra for greasing
- 400 g courgettes grated
- 300 g plain flour gluten-free if needed with ½ tsp xanthan gum
- ½ tsp baking powder
- 1 tsp sea salt
- ½ tsp fresh ground black pepper
- 1 tbsp fresh rosemary or thyme chopped
- 4 eggs
- 60 g milk
- 150 g feta cheese
- 100 g sundried tomatoes chopped
Instructions
- Preheat the oven to 180 °C
- Line a 12-hole muffin tin with paper cases.
- Grate the courgettes and squeeze out any excess water in a clean tea towel.
- In a large bowl, sift together the flour, baking powder, salt and pepper. Add the chopped herbs and mix well.
- In a separate bowl, whisk together the melted butter, eggs and milk.
- Add the wet ingredients to the flour mixture and whisk to a smooth batter, and all the flour lumps have disappeared.
- Stir in the grated courgette, the crumbled feta and chopped sundried tomatoes. Mix until everything is well combined.
- Divide the mixture between the muffin-tin papers; each one should be around ⅔ full.
- Bake in the preheated oven for 30 minutes until golden brown. When you insert a toothpick into the centre, it should come out clean. If not, return them to the oven for another 5 minutes.
- Remove from the oven, leave to cool in the tin for 10 minutes and then transfer to a wire rack until completely cooled. These are great served at a picnic.
Notes
- Try using cubes of halloumi instead of feta
- Olives make an interesting flavour change to the sun-dried tomatoes
Nutrition
Calories: 243kcal | Carbohydrates: 22g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 88mg | Sodium: 466mg | Potassium: 283mg | Fiber: 1g | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 14mg | Calcium: 102mg | Iron: 1mg