Feta and Courgette (Zucchini) Muffins

A friend was asking how to use up the courgettes going crazy in her allotment and I remembered this recipe. It can easily be doubled but this makes enough for two of us for a couple of days,if we can resist eating them all when warm…..


  • 100g self-raising flour
  • 1/2 teasp baking powder
  • 1/4 teasp bicarbonate of soda
  • small egg
  • 75mls buttermilk (or milk plus a squeeze of lemon juice )
  • 2 and 1/2 tbsp vegetable oil (I use rice bran oil)
  • 70g of courgette, (grated and squeezed to remove moisture)
  • 100g feta crumbled
  • seasoning to taster – I use lots of garlic pepper. You could add herbs or cumin seeds. The feta is already salty.

How to do it

  1. Put the oven on at 200C
  2. Grate the 70g courgette on the fat grater (thin makes mush!) Then squeeze out moisture and put to one side.
  3. Crumble up the feta and put to one side
  4. Sieve together the dry ingredients
  5. Whisk up the egg, buttermilk and oil
  6. Mix the liquids quickly into the dry ingredients
  7. Add the feta and courgette and stir quickly. The mixture can be quite lumpy as always with muffins – be careful not to over mix.
  8. Put into muffin or bun cases
  9. Bake for 15-18 mins, a few minutes longer in in bigger cases.
  10. Fabulous eaten warm!  They can be a bit crumbly and are totally scrumptious!

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