IT'S BETTER WITH FETA

 

Have tried out several savoury muffin recipes in a quest to use up some of the courgettes from the garden.  This is one of the nicest I've tried for a while.  Salty feta, offset by the richness of oily sundried tomatoes, is complimented by several good handfuls of basil - giving them an almost Mediterranean feel.  Looking forward to enjoying them with some soup:)

To make 12 small muffins combine 150 grams of self raising flour with one small courgette, 75 grams of crumbled feta and a good handful of basil leaves chopped.  Melt 25 grams of butter (I used margarine).  Add that to a whisked egg and 90mls of milk and fold gently into the flour.

Spoon into cake cases and top each muffin with some more crumbled feta and chopped sundried tomatoes (about a tablespoons worth).  The recipe actually uses semi dried tomatoes if that's what you prefer  but I think the sundried ones worked perfectly.

Bake for 25 to 30 minutes at 160 degrees (fan oven temperature)