Courgette, Roasted Red Pepper & Feta Muffins

Courgette, Roasted Red Pepper & Feta Muffins – delicious savoury muffins packed with Mediterranean flavour! Perfect for picnics & lunch boxes or even breakfast.

I thought I’d share with you the last of my courgette recipes for this season, a sort of final taste of the summer – or as OH has noted, a temporary end of hostilities in the Courgette Wars. I’m pleased to report that not one of our courgettes has been consigned to the Kitchen Shed compost this year and I’ve still just enough courgettes on the plants to make a single batch of Courgette & Ginger Jam or maybe a Spicy Courgette Chutney.

This recipe is for a flavour packed savoury muffin with the courgette doing a fantastic job of keeping the whole blend soft and moist. These cheesey savoury bites are delicious with the lovely saltiness of the Feta and little pockets of roasted red pepper blending perfectly alongside the basil to deliver a tasty Mediterranean style treat.
Perfect for picnics and lunch boxes or even breakfast.

4.9 from 8 reviews
Courgette, Roasted Red Pepper & Feta Muffins
Prep time
Cook time
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Courgette, Roasted Red Pepper & Feta Muffins - delicious savoury muffins packed with Mediterranean flavour! Perfect for picnics & lunch boxes or even breakfast.
Recipe type: Muffins
Serves: 12
  • 225 g grated courgette
  • ½ teaspoon salt
  • 200 g plain flour
  • 2 teaspoons baking powder
  • 3 eggs
  • 100 ml milk
  • 100 ml rapeseed oil
  • Touch of black pepper
  • 100 g crumbled Feta
  • 50 g roasted red pepper chopped into small pieces
  • 2 tablespoons freshly chopped basil
  • 2 tablespoons freshly grated Parmesan

You will need a grease and lined 12 hole muffin tin or a 12 hole mini loaf tin
  1. Place the grated courgette into a colander over a bowl and sprinkle with the salt.
  2. Leave to drain while you prepare the rest of the ingredients.
  3. Preheat oven to Gas Mark 6 /200℃ /400℉
  4. Sieve the plain flour and baking powder into a large bowl.
  5. Lightly whisk the eggs, milk and rapeseed oil in a jug.
  6. Pour onto the dry ingredients and lightly fold in.
  7. Add the crumbled feta, red pepper and basil and lightly mix.
  8. Add the squashed grated courgette and mix evenly.
  9. Evenly distribute the mix into your mini loaf tin (1 heaped tablespoon per hole).
  10. Sprinkle with freshly grated Parmesan.
  11. Bake the muffins or mini loaves for 25 minutes.
  12. Leave to cool in the tins for at least 10 minutes before turning out onto a wire rack.
  13. Serve warm or at room temperature.

Kitchen Shed Top Tip



It's best to work quickly and not overwork the mixture or you will end up with tough muffins.

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Courgette, Roasted Red Pepper & Feta Muffins - delicious savoury muffins packed with Mediterranean flavour! Perfect for picnics & lunch boxes or even breakfast.
I’m entering Courgette, Roasted Red Pepper & Feta Muffins into a few challenges this month:

And linking to: Fiesta Fridays

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85 thoughts on “Courgette, Roasted Red Pepper & Feta Muffins

  1. Hi,
    These look delicious. Thank you for the recipe. I have just made a batch, currently in the oven and looking forward to trying them. Can they be frozen and reheated?


    • Hi Jenny, I’m pleased to hear you’ve made some Courgette Muffins. They are fine to freeze and reheat well. Thanks for popping by.

  2. Couldn’t rate it 5 stars on my phone, but it definitely is! Made these today for lunches for the week. They are delicious!!! Made ours in cake cases.

    Just wondering if you knew how many calories are in one muffin?
    Thank you for the recipe!

    • Thanks for the positive feedback and it’s a pleasure to share the recipe Sophie. I haven’t put our recipes into a calorie counter yet but it is on my to do list so I can’t give you a calorie per muffin at the moment I’m afraid.

    • Thanks Veena, roasted red peppers and Feta are a great flavour combo. Do let me know how you get on 🙂

  3. Wow these look awesome. Love how they are jam packed with veggies. Feta is one of my favourite cheeses…so this is a winner for sure. I will also say I LOVE the muffin pans….looks like another kitchen gadget to add to my collection.

    • Thanks Gloria, Feta is one of my favourite cheeses too, I love the saltiness it brings to the muffins. I had the mini loaf tin for Christmas the other year, I find any excuse to use it 🙂

    • Thanks Tara, the muffins do make a tasty addition to a picnic. The mini loaf tin is proving to be a hit with readers.

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  5. Courgette Wars.. haha! That made me chuckle 🙂 These sound like a great way to use up courgettes. Courgettes are still appearing in our veg box, so we’ve a few more weeks of them yet, I think! Thank you for sharing with the No Waste Food Challenge! 🙂

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    • Thanks Suchitra, let me know how you get on. You’re most welcome, I thought I’d enter my muffins under zucchini & not courgette just in case. Thanks for popping by.

  7. You mean you never had any 2′ long zucchinis (as we call them)? The kids decorated them and used them for weights ha!ha! Your recipe sounds great – thanks so much for sharing some of your garden produce in a recipe 🙂

    • Thanks Leandra, food linkys like #cookblogshare are a great way of sharing recipes and finding new blogs aren’t they? Thanks for popping by 🙂

  8. Mmm I just have to try these for the feta cheese alone – we love the stuff! The recipes sounds so lovely and packed full of flavour. And I really like how you’ve baked them as a mini loaf rather than the usual muffin shape. #FoodPornThursdays
    Angela x

    • Thanks Angela, I’m with you on feta cheese, love anything with feta. The mini loaf tin does make a change to the usual muffin tin and no need for any cases either x

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