Courgette, Beetroot & Feta muffins
Savoury muffins have been a firm favourite of mine for quite a while! firstly because they’re so practical (yes, i just referred to a muffin as practical) , and secondly because they are utterly delicious. I couldn’t resist adding some of my favourite barrel aged feta in there… i am greek after all.
1 large courgette (or 2 small)
3 beetroot pre cooked and peeled
200g spelt flour
½ cup milk
50g melted butter
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
pinch of black pepper
½ tsp dried dill
½ tsp dries thyme
½ cayenne pepper
2 tbs grated parmesan
50g crumbled feta
Preheat the oven to 180 degrees
Grate the courgette and the beetroot and put to one side.
In a bowl add all the dry ingredients: spelt, baking powder, bicarbonate of soda, salt, black pepper, dill, thymes and the cayenne pepper. Mix until they are evenly combined.
Then add the eggs, the milk and the melted butter and beat until smooth. Finally add the Parmesan and feta and fold in until evenly combined.
Pour the mixture into muffin cases, filling them up about 2/3 of the way. Pop in the oven for around 25-30 minutes.
Allow them to cool down in a bit and enjoy as a snack or prep them the night before for breakfast.