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 15min
Cook time 25min
Skill Easy
Makes 12 muffins
Ingredients
2 medium courgettes (approx. 300g), coarsely grated
2 spring onions, finely sliced
2 eggs
120ml milk
1 Tbsp extra-virgin olive oil
80g feta cheese, crumbled
100g wholemeal flour
1½ 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.
