Courgette, basil and feta muffins

Author: Rebecca Johnston

Photographer: Melanie Jenkins

Serves: 16 (makes 16 muffins)

Time to make: 40 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

spray oil
½ yellow capsicum, deseeded, roughly chopped (or use shop-bought chargrilled red capsicums from a jar)
4 spring onions, roughly chopped
100g reduced-fat spread, melted
2 eggs
1 cup skim milk
1 ½ cups self-raising flour
1 cup grated courgettezucchiniXszucchini, summer squashX
100g feta cheese, cubed
¼ cup fresh basil, roughly torn

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Instructions

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1 Preheat oven to 180ºC. Grease 2 x 12-hole muffin pans with oil spray. Heat a non-stick frying pan with oil spray and slowly cook capsicum and spring onions until browned. Remove from heat and set aside.

2 In a medium-sized bowl whisk spread, eggs and milk until combined. Add the remaining ingredients, capsicum and spring onions.

3 Pour into prepared muffin pans. Bake in oven for 25-30 minutes until well risen and golden brown.

4 Store in an airtight container for up to 3 days.

Variations

Make it gluten free: Use gluten-free varieties of baking mix and baking powder.

HFG tip

These muffins freeze well.

Nutrition Info (per serve)

Calories 122 cal

Kilojoules 510 kJ

Protein 4 g

Total fat 7 g

Saturated fat 2 g

Carbohydrates 10 g

Sugar 1 g

Dietary fibre 1 g

Sodium 150 mg

Calcium 80 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.