Courgette and Walnut Muffins

Recipe by: Michelle Darmody

For these courgette and walnut muffins you can use a non-dairy milk if you wish.

Courgette and Walnut Muffins

SERVES

12

PEOPLE

PREP TIME

5

MINUTES

COOKING TIME

20

MINUTES

Ingredients

  • 100g courgettes, roughly grated 

  • 100g feta cheese, crumbled 

  • 225g self-raising flour 

  • 170ml milk 

  • 1 egg, lightly beaten 

  • 55ml light olive oil 

  • 1 tsp cracked black pepper 

  • 40g walnuts, chopped 

  • a small handful of parsley, finely chopped - optional 

Method

  1. Preheat your oven to 190°C and place 12 paper bun cases into a bun tin.

  2. Mix the courgette, cheese and flour together and set aside.

  3. 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.

  4. 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

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