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Courgette & feta muffins

Courgette & feta muffins

"I’ve got fellow food writer Georgina Hayden to thank for the tangy combo of feta and cranberry featured in these muffins," says recipe writer Tara Wigley. They’re amazing served warm with lots of butter, and reheat well in the oven the next day. 

3.5 out of 5 stars(5) Rate this recipe
Vegetarian
  • Makes12
  • CourseSnack
  • Prepare20 mins
  • Cook25 mins
  • Total time45 mins
  • Pluscooling

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Ingredients

  • 200g plain flour
  • 100g ground almonds
  • tsp baking powder
  • 1 tsp bicarbonate of soda
  • ½ x 20g pack dill, fronds chopped
  • 2 tsp dried mint
  • ½ tsp fine salt
  • 2 eggs
  • 200ml buttermilk
  • 2 tbsp olive oil
  • 150g grated Waitrose Duchy Organic Courgette (about 1 medium)
  • 30g pine nuts, lightly toasted
  • 40g dried cranberries
  • 200g pack feta, roughly crumbled

Method

  1. Preheat the oven to 210°C, gas mark 6, and line 12 holes of a muffin tin with paper or silicone cases. Put the flour, ground almonds, baking powder, bicarbonate of soda, dill, dried mint and salt in a large bowl with some black pepper; mix to combine.

  2. In a separate bowl or large jug, whisk the eggs, buttermilk and oil with a fork, then pour over the dry ingredients. Stir gently, then add the grated courgette, pine nuts, cranberries and 170g feta. Stir again to combine (be careful not to overmix), then spoon the mixture into the muffin cases. Dot over the remaining feta and bake for 20-22 minutes or until a knife inserted into one of the muffins comes out clean. Transfer to a wire rack to cool, before serving slightly warm or at room temperature.

Cook’s tip

These are delicious served with soup or make a great addition to a packed lunch. They can be stored in an airtight container for up to 2 days.  

Nutritional

Typical values per item when made using specific products in recipe

Energy

935kJ/ 224kcals

Fat

13g

Saturated Fat

3.5g

Carbohydrates

16g

Sugars

3.6g

Fibre

1.8g

Protein

8.6g

Salt

1.1g

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