Cheesy Courgette and Garlic Savoury Muffins

‘ The garlic oil used in the muffins is such a great product, I’m obsessed with using it to finish pastas and

salad dressings.’

MAKES 12

PREP 15 mins COOKING 25 mins

2 courgettes, coarsely grated

1 tsp salt

1/3 cup hemp seed flour

11/3 cups (200 g) self-raising flour

1 tsp baking powder

250 g ricotta, plus extra for

dolloping (optional)

2 eggs

1/3 cup (80 ml) garlic-infused

hemp seed oil

½ cup (125 ml) milk

50 g grated tasty cheese

1/3 cup tomato relish, plus extra

to serve

60 g baby spinach, plus extra

to serve

1 tsp caraway seeds

Preheat oven to 180°C. Line a 12-hole muffin tray with large muffin cases. Toss courgette and salt together and place in a sieve over a bowl or sink to drain for 10 minutes.

Meanwhile, combine flours and baking powder. Make a well in the centre and add ricotta, eggs, oil, milk, cheese and tomato relish. Squeeze courgette to remove excess liquid and add to mixture along with spinach and mix everything well to combine. Divide between muffin cases. Top batter with spoonfuls of ricotta (if using) and scatter with caraway seeds. Bake for 20–25 minutes or until golden and cooked through. Cool in pan and serve with extra spinach leaves and tomato relish.

Samantha Parish is latitude’s newest contributor and brings with her a wealth of knowledge and experience, with over eight years of working as a freelance chef and recipe writer in Australia and New Zealand. Sam’s food ethos is MOF MOF: Maximum of Flavour, Minimum of Fuss, producing beautiful recipes that show off how smart you can cook when you cook simply. Mofmof.space