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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.

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.
4.99 from 80 votes
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Course: Breakfast, Lunch, Side Dish, Snack
Cuisine: British, International
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12
Calories: 186kcal
Author: Sarah James

Equipment

  • A food grater or food processor
  • 1 mini loaf tin or muffin tin lined

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.
Serving: 1muffin | Calories: 186kcal | Carbohydrates: 15g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 380mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 203IU | Vitamin C: 6mg | Calcium: 114mg | Iron: 1mg