Name: Courgette & feta muffins
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 200g self-raising flour -; 1 tsp baking powder -; ½ tsp bicarbonate of soda -; ½ tsp cumin seeds -; 1 large egg -; 150ml buttermilk -; 5 tbsp sunflower oil -; 1 small courgette (about 140g/5oz) grated and squeezed to remove any liquid -; 100g feta , crumbled -

Ingredients for - Courgette & feta muffins

1. 200g self-raising flour

2. 1 tsp baking powder

3. ½ tsp bicarbonate of soda

4. ½ tsp cumin seeds

5. 1 large egg

6. 150ml buttermilk

7. 5 tbsp sunflower oil

8. 1 small courgette (about 140g/5oz) grated and squeezed to remove any liquid

9. 100g feta , crumbled

How to cook deliciously - Courgette & feta muffins

1 . Stage

Heat oven to 200C/180C fan/gas 6 and line 9 holes of a muffin tray with paper cases. In a bowl, combine the flour, baking powder, bicarbonate of soda, cumin and 1/4 tsp salt.

2 . Stage

In a jug, whisk together the egg, buttermilk and oil. Pour the wet ingredients into the dry, and add the courgette and half the feta. Stir to just combine, but don’t overmix.

3 . Stage

Divide the mixture between the muffin cases, and top with the remaining feta. Bake for 18-20 mins until golden brown. A skewer inserted to the centre of a muffin should come out clean and dry when the muffins are cooked. Cool on a wire rack. Will keep for 2 days in an airtight container.