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.

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