Photo: Simon LambertCourgettes 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 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.
