Courgette & feta muffins

Name: Courgette & feta muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Ingredients: 200 g plain flour; 100 g ground almonds; 1½ tsp baking powder; 1 tsp bicarbonate of soda; 20 g pack dill, fronds chopped; 2 tsp dried mint; ½ tsp fine salt; 2 eggs; 200 ml buttermilk; 2 tbsp olive oil; 150 g grated Waitrose Duchy Organic Courgette (about 1 medium); 30 g pine nuts, lightly toasted; 40 g dried cranberries; 200 g pack feta, roughly crumbled

"I’ve got fellow food writer Georgina Hayden to thank for the tangy combo of feta and cranberry featured in these muffins," says recipe writer Tara Wigley. They’re amazing served warm with lots of butter, and reheat well in the oven the next day.

4 out of 5 stars(6) Rate this recipe

Vegetarian

Makes12
CourseSnack
Prepare20 mins
Cook25 mins
Total time45 mins
Pluscooling

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200g plain flour
100g ground almonds
1½ tsp baking powder
1 tsp bicarbonate of soda
½ x 20g pack dill, fronds chopped
2 tsp dried mint
½ tsp fine salt
2 eggs
200ml buttermilk
2 tbsp olive oil
150g grated Waitrose Duchy Organic Courgette (about 1 medium)
30g pine nuts, lightly toasted
40g dried cranberries
200g pack feta, roughly crumbled

Preheat the oven to 210°C, gas mark 6, and line 12 holes of a muffin tin with paper or silicone cases. Put the flour, ground almonds, baking powder, bicarbonate of soda, dill, dried mint and salt in a large bowl with some black pepper; mix to combine.
In a separate bowl or large jug, whisk the eggs, buttermilk and oil with a fork, then pour over the dry ingredients. Stir gently, then add the grated courgette, pine nuts, cranberries and 170g feta. Stir again to combine (be careful not to overmix), then spoon the mixture into the muffin cases. Dot over the remaining feta and bake for 20-22 minutes or until a knife inserted into one of the muffins comes out clean. Transfer to a wire rack to cool, before serving slightly warm or at room temperature.