Photo of Courgette, pepper & feta couscous muffins by WW

Courgette, pepper & feta couscous muffins

Points® value
Total Time
1 hr
20 min
30 min
Bulked out with couscous, these tasty little snacks studded with juicy sweetcorn, red peppers and feta are perfect for eating al fresco



1 medium, coarsely grated

Sweetcorn, frozen, boiled

80 g

White Self Raising Flour

200 g

Baking powder

1 teaspoon(s), level


1 teaspoon(s), level

Red pepper

1 medium, deseeded and finely chopped

Vegetarian parmesan style hard cheese

20 g, finely grated

Couscous, dry

50 g

Egg, whole, raw

1 large, raw, lightly beaten

Skimmed Milk

150 ml

Sunflower Oil

3 tablespoon(s)

Light feta cheese

50 g, crumbled


  1. Put the courgette in a sieve over a bowl and season with a pinch of fine sea salt. Leave for 10 minutes, then squeeze out the excess liquid.
  2. Meanwhile, cook the sweetcorn in a pan of boiling water for 5 minutes until tender. Drain and leave to cool.
  3. Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a 12-hole muffin tin with paper cases. In a large mixing bowl, combine the flour with the baking powder, smoked paprika, pepper, courgette, cheese and couscous. Season well.
  4. In another bowl, whisk together the egg, milk and oil, then mix into the dry ingredients until well combined.
  5. Spoon the muffin mixture into the paper cases and top with the feta. Bake in the middle of the oven for 20-25 minutes until risen, golden and a skewer inserted into the middle comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.


These muffins will keep in an airtight container in the fridge for up to 5 days