Ingredients
- 250g courgette, grated and squeezed dry
- 180g wholemeal spelt flour
- 2 tsp baking powder
- 3 eggs
- 100ml organic whole milk
- 60ml extra virgin olive oil
- 120g feta, crumbled
- 20g chopped dill
- 20g chopped chives
- 1 tbsp pumpkin seeds
Method
- Preheat the oven to 180°C fan and line a 12-hole muffin tin with butter or muffin cases.
- Whisk together the eggs, milk and olive oil in a large bowl.
- Fold in the flour, baking powder, courgette, feta and herbs until just combined.
- Divide between the muffin tin and sprinkle with pumpkin seeds.
- Bake for 22–25 minutes until risen and golden.
