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.