Name: Oregano, feta and capsicum muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 2 cup self-raising flour; salt; 1 1/2 cup coarsely grated zucchini; 100 gram feta, crumbled; 120 gram marinated char-grilled red capsicum, drained, finely chopped; 1 1/2 tablespoon chopped fresh oregano; 1 egg; 1 cup buttermilk; 1/3 cup vegetable oil

Oregano, feta and capsicum muffins

Serves 6

Makes 12 Item

Prep

15M

Cook

25M

Total

40M

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Ingredients

2 cup self-raising flour

salt

1 1/2 cup coarsely grated zucchini

100 gram feta, crumbled

120 gram marinated char-grilled red capsicum, drained, finely chopped

1 1/2 tablespoon chopped fresh oregano

1 egg

1 cup buttermilk

1/3 cup vegetable oil

Method

1.Preheat oven to 180°C/160°C fan forced. Line a 12-hole (1/3-cup) muffin tray with paper cases.

2.Sift flour and salt into a large bowl. Add zucchini, feta, capsicum and oregano; stir to combine.

3.Whisk egg, buttermilk and oil in a medium jug; add to dry ingredients. Stir until just combined (do not over mix).

4.Divide mixture among prepared holes. Bake for 20-25 minutes or until a skewer inserted at centre comes out clean. Remove from oven; stand in tray for 5 minutes, then turn out onto a wire rack to cool.

You can use sour cream instead of buttermilk. Muffins are great for Lunch boxes. Try fresh ricotta instead of feta. You’ll need about 2 zucchini.
Note

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Ingredients

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