Courgette, basil and feta muffins

Author: Rebecca Johnston

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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

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

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 122cal

Kilojoules 510kJ

Protein 4g

Total fat 7g

–Saturated fat 2g

Carbohydrates 10g

–Sugars 1g

Dietary fibre 1g

Sodium 150mg

Calcium 80mg

Iron 0.5mg

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.

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