Courgette & feta muffins

These cheesy muffins are a great way to get savoury flavours into portable baked bites – great packed as a lunch box snack

  • Prep:15 mins
    Cook:20 mins
  • Easy

Nutrition per serving

  • kcal 178
  • fat 9g
  • saturates 2g
  • carbs 17g
  • sugars 7g
  • fibre 1g
  • protein 5g
  • salt 0.9g


  • 200g self-raising flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp cumin seeds
  • 1 large egg
  • 150ml buttermilk
  • 5 tbsp sunflower oil
  • 1 small courgette (about 140g/5oz) grated and squeezed to remove any liquid
  • 100g feta, crumbled


  1. Heat oven to 200C/180C fan/gas 6 and line 9 holes of a muffin tray with paper cases. In a bowl, combine the flour, baking powder, bicarbonate of soda, cumin and 1/4 tsp salt.

  2. In a jug, whisk together the egg, buttermilk and oil. Pour the wet ingredients into the dry, and add the courgette and half the feta. Stir to just combine, but don’t overmix.

  3. Divide the mixture between the muffin cases, and top with the remaining feta. Bake for 18-20 mins until golden brown. A skewer inserted to the centre of a muffin should come out clean and dry when the muffins are cooked. Cool on a wire rack. Will keep for 2 days in an airtight container.

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