Courgette and feta muffins

Cooking from scratch has never been my strong point I’ll admit, however having a child with an intolerance to cows milk protein (CMPI), I have felt the need to try a little harder.  Although this recipe has got feta cheese included, it can be easily left out and replaced with ham or basically anything you like.

My husband is a gym goer (we are talking 5 times a week and still has weights at home), so eggs make up a huge part of his diet. So I need to muster up the nerve to tell him I just used 10 of his from the fridge…hehehe I’m hoping that he likes these as I tried one and think they are great. I know the recipe is pretty basic, but I am still going to give myself a pat on the back none the less due to me not really being good enough to clean Nigella’s pots on a good day. (I even slightly over grilled these…oops)

You will need

• Ingredients

• 3 medium courgettes, coarsely grated ( I used slightly less as it does look like a huge amount. Add as much as you think you will like)
• 10 eggs, beaten
• handful mint, chopped
• 100g (3 1/2oz) feta cheese
• olive oil, for greasing

  

Preheat the oven to gas 4, 180°C, fan 160°C.

Sprinkle 1/2 tsp salt over the courgettes and leave for 5 minutes.

Using a good quality kitchen towel squeeze tightly to remove the excess water. A messy job if you squeeze too lightly, so be careful. Next, beat your 10 eggs together and add the courgette.  Be sure to make sure there aren’t big clumps of courgette with a fork. Then add the chopped mint and around 75g of the feta. I chopped it into small cubes to try and evenly distribute. You can now season if you like to. (Remember you already added salt though).

Lightly grease a 12-hole muffin tin. Fill the moulds and sprinkle with the remaining feta cheese. Bake for 12-15 minutes, then grill for 2-3 minutes until the cheese is golden. Leave to cool for 5 minutes and then you can carefully ease out of the tin to serve.

These can be stored in the fridge for up to 2 days or frozen for up to 1 month.

I like this recipe as it is great for batch cooking and would be great for a light lunch or picnic, as well as something different for breakfast perhaps.

Freezing and defrosting guidelines-Bake according to the recipe. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 1 month. Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.