Courgette, basil and feta muffins
Time to make: 40 mins
( Hands-on time: 10 mins )
(at time of publication)
Ingredients
Nutrition Info.(per serve)
- oil spray
- 1/2 yellow capsicum, deseeded, roughly chopped (or use shop-bought chargrilled red capsicums from a jar)
- 4 spring onions, roughly chopped
- 100g reduced-fat spread, melted
- 2 eggs
- 1 cup trim milk
- 1 1/2 cups self-raising flour
- 1 cup grated courgetteszucchini, summer squashX
- 100g feta cheese, cubed
- 1/4 cup fresh basil, roughly torn
Nutrition Info
Kilojoules 510kJ
Calories 122cal
Protein 4g
Total fat 7g
Saturated fat 2g
Carbohydrates 10g
Sugars 1g
Dietary fibre 1g
Sodium 150mg
Calcium 80mg
Iron 0.5mg
Instructions
1 Preheat oven to 180ºC. Grease 2 x 12-hole muffin pans with oil spray. Heat a non-stick frying pan with oil spray and slowly cook capsicum and spring onions until browned. Remove from heat and set aside.
2 In a medium-sized bowl whisk spread, eggs and milk until combined. Add the remaining ingredients, capsicum and spring onions.
3 Pour into prepared muffin pans. Bake in oven for 25-30 minutes until well risen and golden brown.
4 Store in an airtight container for up to 3 days.
Variations
Make it gluten free: Use gluten-free varieties of baking mix and baking powder.
HFG tip
These muffins freeze well.

Subscribe here
www.healthyfood.co.nz