These muffins combine the fresh, subtle flavour of courgettes (aka zucchini) with feta cheese, herby zataar and heat from cayenne pepper. These muffins offer a deliciously unique twist on traditional muffins. Perfect for breakfast, brunch, or a mid-day snack, they provide a burst of flavour with every bite. Easy to make and perfect for picnics and gatherings.
Ingredients (Makes 12)
For the Courgettes
- 300g Courgettes, grated
- 1/2 tsp Salt
Other Ingredients
- 200g Self Raising Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 3 tsp Zataar
- 1 tsp Cayenne Pepper
- 1/2 tps ground Black Pepper
- 125g Feta, crumbled
- 3 Eggs
- 75g Olive Oil
Instructions
- Preheat the oven to Gas Mark 5, 190 C.
- Grease a 12 hole cake tin with Oil.
- Place the Courgettes in a colander over a large bowl and sprinkle over the Salt.
- Combine the remaining ingredients in a bowl and stir together.
- Squeeze out as much water as you can from the Courgettes and add to the other ingredients.
- Stir together to combine taking care not to over mix.
- Add around 3 - 4 tbsp of mixture for each muffin.
- Bake for 10 minutes. Turn the tray and bake for a further 8 - 10 minutes.
Storage
Store baked Muffins in the fridge in an airtight container for up to 1 week.
Variations
Use another cheese such as grated Halloumi or Mature Cheddar.
