Courgette and feta muffins recipe
These courgette and feta muffins make delicious lunchbox fillers or a nutritious snack for big and little kids.
- 200g white spelt flour
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon smoked paprika
- 1 tablespoon ground flaxseed
- Pinch of sea salt
- 100ml olive oil
- 150ml Greek yoghurt
- 2 large free-range eggs
- 175g courgette, coarsely grated and excess moisture squeezed
- 100g feta cheese, crumbled
- 1 teaspoon dried oregano
- Butter for greasing
Preheat the oven to 190°C/gas mark 5. Grease a 12-hole muffin tin or line with paper muffin cases.
Sift the flour and bicarbonate of soda into a large bowl. Add the paprika, flaxseed and salt.
In a separate bowl, whisk together the olive oil, yoghurt and eggs. Pour this into the flour mixture. Gently stir in the courgette, feta cheese and herbs; do not over-mix or the muffins will be tough.
Use an ice cream scoop to divide the mixture evenly between the muffin cases. Bake for 25 minutes or until cooked and golden. Remove and leave in the tin for 10 minutes. Transfer to a wire rack and cool.
Have you tried?
Our yummy Mini Veg Frittatas are a protein-packed finger food for little foodies. Made with three different types of veg – including spinach and leeks – and baked with free-range British eggs, creamy Ricotta and tasty Cheddar cheese, they’re really scrummy. The fluffy soft texture is perfect for curious mouths to explore, and they’re just the right size for little hands to hold. Our Mini Veg Frittatas can be eaten hot or cold, making them a nutritious on-the-go snack or savoury lunchbox filler.View Product