Courgette, pepper & feta couscous muffins
4
Points®
Total time: 1 hr • Prep: 20 min • Cook: 30 min • Serves: 12 • Difficulty: Easy
Bulked out with couscous, these tasty little snacks studded with juicy sweetcorn, red peppers and feta are perfect for eating al fresco
Ingredients
Courgette
1 medium, coarsely grated
Sweetcorn, frozen, boiled
80 g
White Self Raising Flour
200 g
Baking powder
1 teaspoon(s), level
Paprika
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
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.