Courgette & Feta Muffins

Savoury muffins are an underrated breakfast. These are packed with grated courgette, salty feta, and fresh dill. They're soft, moist, and perfect for grabbing on your way out the door. They also freeze well, so make a double batch.

Ingredients (Makes 8–10 muffins):

• 150g wholemeal flour
• 50g rolled oats
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• Pinch of salt
• 1 medium courgette, grated
• 100g feta, crumbled
• A handful of fresh dill, chopped
• 2 eggs
• 100ml milk
• 3 tbsp olive oil

Method:

1. Preheat oven to 180°C (160°C fan). Line a muffin tin with cases.
2. In a large bowl, mix the flour, oats, baking powder, bicarb, and salt.
3. Stir in the grated courgette, feta, and dill.
4. In a separate bowl or jug, whisk the eggs, milk, and olive oil.
5. Pour the wet ingredients into the dry and stir until just combined. Don't over-mix.
6. Spoon into the muffin cases. Bake for 20–25 minutes until golden and a skewer comes out clean.
7. Cool on a wire rack. Store in an airtight container for up to 3 days, or freeze.

Why it's gut-friendly: Courgette is hydrating and gentle. Wholemeal flour and oats provide prebiotic fibre. Feta is a fermented cheese, offering probiotics. These are savoury, satisfying, and portable.