Courgette and Feta Muffins

  • 200g plain flour
  • 1 large egg
  • 1 tsp bicarbonate of soda
  • 150ml full fat yoghurt
  • 100g margarine
  • A big pinch of salt
  • 1 tsp smoked paprika
  • 100g feta cheese, crumbled
  • A handful of mint, chopped finely
  • 1 medium courgette (around 200g), grated coarsely
  • Half a handful of dill, chopped finely

Preheat the oven to 200°C. Grease a muffin tin with margarine.

Sieve the flour and bicarbonate of soda into a mixing bowl. Add the smoked paprika and the salt.

In another bowl, whisk together the margarine, yoghurt and egg until incorporated. Add to the flour mixture along with the courgette, feta cheese and herbs and mix only until it is just coming together. Don’t overmix or they will be dense.

Add a healthy dollop of the mixture into each muffin mold and bake for 20 minutes, until golden. A toothpick inserted into the centre should come out clean.

Remove and leave to cool for 10 minutes, then transfer to a wire rack. Serve warm.

Recipe courtesy of Lizzie Mabbott, Lizzie Eats London

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