zuchinni and feta muffins

I should start by saying that I don’t like courgette. If disappointment had a flavour it would taste of courgette. If the first day of work after a holiday had a texture it would feel like courgette. I just don’t see the point of them, until it comes to these that is. I’ve been buoyed by my recent success with Nutella and banana-nut muffins after years of failed attempts at muffin making. The inspiration for them comes from a trip to Istanbul. At one of the mezze restaurants we ate at I tried some little fritters made of courgette and flavoured with dill. They were delicious, although I do think that it was probably the dill that I fell for rather than the courgette. These make a really nice accompaniment to a barbecue or a picnic lunch.

Ingredients

makes six big muffins

115g plain flour

35g polenta

1/2 tbsp baking powder

1/2 tsp bicarbonate of soda

3 tbsp olive oil

1 egg

125ml buttermilk

1 small courgette (grated)

1/4 tsp paprika

pinch of pepper

1 heaped tbsp chopped dill

40g feta (crumbled)

Courgette and feta muffins

Pre-heat your oven to 190°c and line a muffin tin with cupcake wrappers. Sift the flour, raising agents and paprika together into a mixing bowl. Stir in the polenta, pepper and chopped dill. Mix through the grated courgette. Lightly beat the egg, buttermilk and oil so that they are well combined. Add in the crumbled feta and mix well. Finally add the wet ingredients to the dry and mix using only 3-4 strokes. Don’t worry if it doesn’t look fully mixed. You have to resist the urge to over mix it. Divide the mixture evenly between the cupcake liners. Bake for 20-25 minutes, until they have risen and turned a lovely golden colour. Leave the muffins to cool a little on a wire rack before enjoying but they are really good warm.

Courgette and feta muffins