Feta, Red Pepper, Garlic Courgette Muffins with Red pepper & Garlic Salsa
- 400g self-raising flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 tsp ground cumin
- 2 large eggs
- 300ml buttermilk
- 200ml sunflower oil
- 2 small courgettes (about 280g)
- 200g Feta, crumbled
- 1 jar of Mrs Bridges Red Pepper & Garlic Salsa
- salt & black pepper
Heat the oven to 200C / 180C Fan.
Grate the courgette into a mixing bowl and then season with 1 tbsp salt. Allow to sit for 30 minutes before transferring to a muslin cloth and squeezing out the excess liquid.
Grease a 12 hole muffin tin (or mini loaf tin, if you prefer).
In a bowl, combine the flour, baking powder, bicarbonate of soda, and cumin. Season with black pepper.
In a separate bowl, whisk together the eggs, buttermilk and oil.
Pour the wet ingredients into the dry, and add the courgette and two-thirds of the Feta. Stir to just combine, but don’t overmix.
Into the muffin tin, add a tablespoon of the courgette mixture, then 2 teaspoons of Red Pepper & Garlic Salsa. Top with more courgette muffin mixture and finish with a piece of Feta. Repeat until the mixture is finished.
Bake for 22 minutes until golden brown and baked through.
Cool on a wire rack and serve with an extra dollop of salsa on the side.
Buy the products used in this recipe
Red Pepper & Garlic Salsa
Fast becoming a new favourite in the Mrs Bridges range, the Red Pepper & Garlic Salsa makes a great dip for tortilla chips. Full of flavour, wit...View