Courgette, Feta and Almond Muffins
Serves: 12
Ready in: 30 to 60 mins
Ingredients:
250g plain flour1 tsp baking powder
1/2 tsp of salt
100g grated courgette
zest of 1 lemon
small handful of fresh basil, finely chopped
150g vegetarian feta cheese, crumbled
250ml Alpro Almond Original alternative to milk
100ml rapeseed oil
1 large free-range egg, whisked
method:
- Preheat oven to 180C/350F/Gas 4. Line a 12-cup muffin tray with cases or grease the cups to prevent the muffins from sticking.
- Sift the flour, baking powder and salt into a large bowl and add the courgette, lemon zest, basil and feta to the bowl.
- Mix the Alpro Almond Original, rapeseed oil and egg in a jug. Add the two mixtures together and fold in until combined.
- Scoop a spoonful of the mixture into each cup of the muffin tray. Place in a preheated oven and bake for 25-30 mins or until cooked through.
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