Wholemeal zucchini and feta savoury muffins

Ingredients

For 1 serving

• Eggs1
• Whole wheat flour35 g
• Zucchini80 g
• Feta25 g
• Nonfat Greek yogurt40 g
• Baking powder3 g
• Extra virgin olive oil5 g
• Dried oreganoto taste
• Saltto taste

Contains: gluten, lactose, eggs,

In season: May – September

Method

1. Preheat a conventional oven to 180 °C and put 2 paper cases in a muffin tin.
2. Wash and trim the courgettes, grate them on the coarse side of a grater and squeeze them hard in your hands or in a tea towel, so the muffins don't turn out soggy.
3. In a bowl beat the egg with the Greek yoghurt and oil; add the wholemeal flour, baking powder, a pinch of salt and the oregano and stir only until no dry flour remains.
4. Fold in the courgettes and the feta, crumbled with your fingers.
5. Divide the batter between the cases and bake for 20 minutes, until risen and golden and a skewer inserted in the centre comes out dry.
6. Let them cool for a few minutes before removing them from the cases.