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Savoury Muffins with Courgette, Red Pepper & Feta Cheese
Ideal lunch-box fillers or picnic treats, these scrumptious muffins are honestly worth the effort!
Serves 12 muffins|Takes 35 mins
INGREDIENTS:
100g Flahavan’s Organic Porridge Oats
120g plain flour
30g/4 tablespoons of Milled Seeds
3 teaspoons of baking powder
350ml buttermilk or sour milk
1 egg
½ red pepper, diced
125g/ ½ medium courgette, coarsely grated
½ small onion, finely diced
75g feta cheese, crumbled
Salt and freshly ground pepper
METHOD:
Preheat your oven to 190c/170c fan/gas 5. Grease and flour a 12 hole muffin tin or line with paper cases. Put the flour, oats, seeds and baking powder in a bowl and mix well. In a large jug whisk the egg with the buttermilk. Place the grated courgette in a clean tea towel and squeeze out all the moisture. Add to the jug with the red pepper, onion and feta. Season the mixture well with salt and freshly ground black pepper then add to the dry ingredients, mixing quickly until just combined. Spoon into the muffin tin and bake for 20-25 minutes until golden on top and a skewer inserted in the muffin comes out clean. Allow to cool in the tin for 5 minutes before transferring to a cooling rack.
Top Tip: Serve as a snack or with soup for lunch – they also make great lunchbox fillers!
