Courgette, Roasted Red Pepper and Feta Muffins – delicious savoury muffins packed with Mediterranean flavour! Perfect for picnics and lunch boxes or even breakfast.
These delicious little beauties are so quick and easy to make. A perfect last minute solution for unexpected visits from friends or family. Also, ideal for an impromptu picnic.
My flavour packed savoury muffins will keep moist and soft for up to four days because of the courgettes. Usually muffins start to dry out after a day.
These delicious savoury bites combine the lovely saltiness of Feta cheese with the delicate sweetness found in little pockets of roasted red pepper. Once topped with Parmesan, cheeses and peppers blend perfectly with basil to deliver a tasty Mediterranean style treat.
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What Do I Need ?
A grater or food processor. I used a grater as courgettes take no time at all to grate by hand and there’s less washing up.
A muffin tin or mini loaf tin. I made two batches so I could use both my mini loaf tin (I love the shape) and silicone muffin cases. Using silicone muffin cases does away with the waste of paper cases and the silicone cases are perfect for taking from oven to table or popping in a lunch box.
This recipe is perfect for when you’ve got plenty of courgettes growing. The rest of the ingredients are pantry and fridge staples. In fact, you can easily adapt the flavours to what you’ve got available.
- Courgettes/zucchini or marrow. I know from experience how easy it is to miss the odd courgette growing – you go back the next day and it’s turned into a marrow. If you’re using marrow in the recipe, leave out the centre with the seeds. Marrow skin is tougher than the skin on courgettes but don’t worry, it has plenty of time to cook in the muffins.
- Plain flour or all purpose flour
- Baking powder
- Eggs – I used medium eggs. If you’re in the US use large eggs (egg size categories vary from country to country)
- Milk – I used full fat milk
- Rapeseed oil/Canola. I like rapeseed oil because it is low in saturated fats and high in monounsaturated fats but any neutral tasting vegetable oil will work in the recipe.
- Black pepper
- Feta – if you haven’t got any feta in your fridge you could substitute with Ricotta, goat’s cheese, Roquefort or tofu.
- Red bell pepper – I used a red pepper and roasted it for 20 minutes in a hot oven cut side down. I’ve also used peppers in oil straight from the jar too but if you use peppers in brine, rinse them first.
- Basil – I love the flavour of basil but any Mediterranean herb such as oregano, marjoram or thyme will pair with the Feta and red pepper
How To Make
- Place the grated courgette into a colander over a bowl and sprinkle with the salt. Leave to drain.
- Mix dry ingredients together.
- Whisk the wet ingredients together.
- Pour onto the dry ingredients and lightly fold in.
- Add the rest of the ingredients and mix.
- Place 1 heaped tablespoon of batter into each muffin tin spot or each case and bake.
Tips For Making The Best Savoury Courgette Muffins
- The secret to soft fluffy muffins is to work quickly and don’t over mix. If you overwork the muffin batter you will end up with a more dense and tough muffin. As a guide, ten stirs is generally enough to make sure there are no pockets of dry flour.
- Use a deep muffin tin or silicone cases, taking care to put the same amount of mixture in each cup so they bake evenly. A heaped tablespoon of mixture per muffin should be enough for a three quarter fill which will give plenty of room for your muffins to rise.
- If you’re using silicone muffin cases, stand them on a heavy baking tray or place them in the individual cups of a muffin tin. As well as keeping them stable, this will help them to bake evenly.
How To Serve
Serve Courgette, Red Pepper and Feta Muffins warm or at room temperature. They’re perfect for a healthy snack, picnics and lunch boxes or even breakfast. If you fancy a great tasty alternative to bread, try your muffins with soup.
Can I Freeze Them ?
Yes, you can! Courgette, Roasted Red Pepper and Feta muffins freeze well. Seal them in a freezer container or bag and pop them in the freezer for up to three months.
More Courgette/Zucchini Recipes…..
Courgette glut ? If you’re lucky enough to have a bumper crop of courgettes, why not try:
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Courgette, Roasted Red Pepper & Feta Muffins
- A food grater or food processor
- 1 mini loaf tin or muffin tin lined
- 225 g coarsely grated courgette
- ½ teaspoon salt
- 200 g plain flour
- 2 teaspoons baking powder
- 3 eggs
- 100 ml milk
- 100 ml rapeseed oil / Canola
- ¼ tsp black pepper
- 100 g crumbled Feta
- 75 g roasted red pepper chopped into small pieces (approx 1 red pepper)
- 2 tablespoons freshly chopped basil
- 2 tablespoons freshly grated Parmesan
- Place the grated courgette into a colander over a bowl and sprinkle with the salt.
- Leave to drain while you prepare the rest of the ingredients.
- Preheat oven to Gas Mark 6 / 200℃ / 180℃ Fan / 400℉
- Sieve the plain flour and baking powder into a large bowl.
- Lightly whisk the eggs, milk and rapeseed oil / Canola in a jug.
- Pour onto the dry ingredients and lightly fold in.
- Add the crumbled feta, red pepper and basil and lightly mix.
- Add the squashed grated courgette and mix evenly.
- Evenly distribute the mix into your mini loaf tin (1 heaped tablespoon per hole).
- Sprinkle with freshly grated Parmesan.
- Bake the muffins or mini loaves for 25 minutes.
- Leave to cool in the tins for at least 10 minutes before turning out onto a wire rack.
- Serve warm or at room temperature.
- The secret to soft fluffy muffins is to work quickly and make sure you don’t over mix. If you overwork the muffin batter you will end up with a dense and tough muffin. A maximum of ten stirs is generally enough to ensure there are no pockets of dry flour.
- Roast red pepper 20 minutes in a hot oven cut side down until blackened. Let them to cool and peel skin off before using.
- The muffins will keep for up to four days in a sealed container.
- Courgette muffins freeze well. Sealed them in a freezer container or bag and pop them in the freezer for up to three months.
- Nutrition information is approximate and meant as a guideline only.
Pin For Later
I’m entering Courgette, Roasted Red Pepper & Feta Muffins into a few challenges this month:
- Credit Crunch Munch created by Camilla from Fab Food 4 All & Helen over at Fuss Free Flavours & hosted this month by Helen.
- Elizabeth’s No Waste Food Challenge over at Elizabeth’s Kitchen Diary, hosted this month by Claire at Foodie Quine.
- The Extra Veg Challenge created by Michelle from Utterly Scrummy & Helen from Fuss Free Flavours & hosted this month by Katie over at Feeding Boys.
And linking to: Fiesta Fridays