- courgette 225 g grated
- Salt ½ teaspoon • 1 kcal
- Plain flour 200 g
- Baking powder 2 teaspoons • 156 kcal
- Eggs 3 • 130 kcal
- Milk 100 ml • 49 kcal
- rapeseed oil 100 ml
- Touch of black pepper
- Feta cheese 100 g crumbled
- roasted red pepper 50 g chopped into small pieces
- Basil 2 tablespoons freshly chopped
- Parmesan 2 tablespoons freshly grated
Gorgeous salty feta cheese mixes with courgette, fresh basil, and red pepper in these tasty little muffins for the perfect snack, picnic food or lunchbox treat.
They’re so easy and quick to make, with the tang of the cheese and the moistness of the courgette, and the pepper adds a bit of a kick. Feel free to change up the peppers if you like it spicier – I used chipotle chili flakes instead of red peppers and the smoky bite of the chipotle was the perfect partner to the rich cheese, aromatic basil, and tender courgette.
Grease a 12 hole muffin or mini loaf non-stick tin.
Grate the courgette into a colander over a bowl and sprinkle with the salt. Leave to drain while you prepare the rest of the ingredients.
Preheat oven to 400F/180C fan/gas mark 6, and sieve the plain flour and baking powder into a large bowl.
Lightly whisk the eggs, milk, and rapeseed oil in a jug until well combined, then pour onto the dry ingredients and lightly fold in.
Add the crumbled feta, red pepper or chili flakes and basil and mix gently, then add the drained, grated courgette and combine.
Evenly distribute the mix into your muffin or mini loaf tin, and sprinkle with freshly grated Parmesan.
Bake the muffins or mini loaves for around 25 minutes, then leave to cool in the tins for at least 10 minutes before turning them out on a wire rack to finish cooling.
Serve warm or at room temperature. They are great with a little good-quality butter spread on them too!