Courgette, feta and seed muffins

These savoury muffins are great for lunchboxes or the picnic basket. Made with the delish combination of courgette, feta and seeds, it's a healthy snack everyone is bound to love!

By Sophie Gray
  • 15 mins preparation
  • 25 mins cooking
  • Makes 12
  • Print


  • 2 tbsp pumpkin seeds
  • 1 tbsp sunflower seeds
  • 1 tbsp chia seeds
  • 1/2 tbsp poppy seeds
  • 1 cup self-raising flour
  • 1 cup wholemeal flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 small courgettes, grated and squeezed of excess juice
  • handful of fresh basil, finely sliced
  • 100 g feta
  • 1/2 cup grated tasty cheese
  • 1 cup milk soured with a drop of lemon juice
  • 75 g butter, melted
  • 1 egg


  • 1
    Preheat oven to 190°C. Grease a 12-cup muffin pan, or line with muffin papers. Combine the seeds in a small bowl and set aside.
  • 2
    Place flours, baking powder and salt in a mixing bowl. Add the grated courgette and mix through. Scatter in the basil, feta, tasty cheese and two-thirds of the seeds.
  • 3
    Combine the soured milk, melted butter and egg in a small jug. Whisk lightly, then add the wet mixture to the dry ingredients.
  • 4
    Mix lightly until just combined and spoon into the prepared muffin pans. Top with remaining seeds and bake for 20-25 minutes until risen and lightly golden.


You can add other savoury ingredients to the batter – try some cooked chopped bacon, chorizo or sundried tomato. Muffin mixture should be just mixed, as overworking will result in a heavy, claggy batter.