Courgette and Walnut Muffins
For these courgette and walnut muffins you can use a non-dairy milk if you wish.
SERVES
12
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
20
MINUTES
Ingredients
- 100g courgettes, roughly gratedÂ
100g feta cheese, crumbledÂ
225g self-raising flourÂ
170ml milkÂ
1 egg, lightly beatenÂ
55ml light olive oilÂ
1 tsp cracked black pepperÂ
40g walnuts, choppedÂ
a small handful of parsley, finely chopped - optionalÂ
Method
- Preheat your oven to 190°C and place 12 paper bun cases into a bun tin.
Mix the courgette, cheese and flour together and set aside.
Stir the milk, egg, olive oil together and add this to the courgette mixture. Combine well. Stir in the cracked black pepper, the walnuts and parsley, if you are using it.
Scoop the mixture into the twelve bun cases and bake for about 20 minutes or until a skewer comes out clean. Allow to cool in the tin until cool enough to handle then transfer
