Savoury courgette and cheese muffins

Savoury courgette and cheese muffins with feta, wholemeal spelt flour, egg and parsley: moist, well seasoned and quick to bake.

At a glance

• Serves 6
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 160 kcal per serving
• Protein: 7 g
• Fat: 8 g
• Carbs: 12 g

Ingredients

• 1 courgette
• 100 g feta
• 2 eggs
• 50 ml olive oil
• 100 ml buttermilk
• 150 g wholemeal spelt flour
• 1 tsp baking powder
• 1 pinch of salt
• 1 tbsp parsley

Method

You’ll need: oven · muffin tin · baking tray · chopping board · knife · mixing bowl · grater

1. Preheat the oven to 180 °C (160 °C fan) and line a muffin tin with paper cases.
2. Coarsely grate the courgette and lightly squeeze out the excess liquid. Crumble the feta and finely chop the parsley.
3. Whisk the eggs, olive oil and buttermilk together in a bowl. Briefly fold in the wholemeal spelt flour, baking powder, salt and pepper until you have a smooth batter.
4. Carefully fold the courgette, feta and parsley into the batter. Divide the mixture evenly between the muffin cases.
5. Bake the muffins at 180 °C for 20–25 min, until golden brown and firm to the touch. Leave to cool briefly in the tin, then take them out.
6. Best served lukewarm. A green salad or a little herb quark goes well with them.

Good to know

These muffins are uncomplicated, savoury and lovely and moist. Just right when it needs to be quick but you still want something homemade on the table.

Swaps

Feta → goat's cheese (similar protein content, often a little stronger in flavour); buttermilk → natural yoghurt with a little water (also provides protein, pleasantly creamy); wholemeal spelt flour → oat flour (also provides fibre, a little milder in flavour); olive oil → avocado oil (heat-stable, with monounsaturated fats).

Allergens

Contains egg, milk and gluten; usually good for children if you use little salt, and generally fine in pregnancy as long as you use pasteurised dairy and the eggs are baked through.