COUR­GETTE, FETA & SEED MUFFINS

PREP + COOK TIME 40 mins MAKES 12

Food - - Perfect Produce -

● 2 ta­ble­spoons pump­kin seeds

● 1 ta­ble­spoon sun­flower seeds

● 1 ta­ble­spoon chia seeds

● ½ ta­ble­spoon poppy seeds

● 1 cup self-rais­ing flour

● 1 cup whole­meal flour

● 1¼ tea­spoons bak­ing pow­der

● ½ tea­spoon salt

● 1½ small cour­gettes, grated and squeezed of ex­cess juice

● handful of fresh basil, finely sliced

● 100g feta

● ½ cup grated tasty cheese

● 1 cup milk soured with a drop of lemon juice

● 75g but­ter, melted

● 1 egg

1 Pre­heat oven to 190°C. Grease a 12-cup muffin pan, or line with muffin papers. Com­bine the seeds in a small bowl and set aside.

2 Place flours, bak­ing pow­der and salt in a mix­ing bowl. Add the grated cour­gette and mix through. Scat­ter in the basil, feta, tasty cheese and two-thirds of the seeds.

3 Com­bine the soured milk, melted but­ter and egg in a small jug. Whisk lightly, then add the wet mix­ture to the dry in­gre­di­ents.

4 Mix lightly un­til just com­bined and spoon into the pre­pared muffin pans. Top with re­main­ing seeds and bake for 20-25 min­utes un­til risen and lightly golden.

PER SERVE En­ergy 194kcal, 814kj • Protein 7.2g • To­tal Fat 10g • Sat­u­rated Fat 4.8g • Car­bo­hy­drate 17.4g • Fi­bre 2g • Sodium 310mg • Sugar 1.6g

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