One of my favourite savoury bakes EVER is Dan Lepard’s courgette and mozzarella muffins, which are absolutely delicious and ridiculously easy to make. I had a hankering the other day to make something savoury while experimenting a little, so I decided to draw inspiration from both Mr Lepard and my penchant for Greek flavours.
I used this recipe as a jumping-off point, and added a few more ingredients – sundried tomatoes, red onion, parsley and paprika. I nearly added some black olives but decided not to in case it ws overkill, but I think I’ll add them next time, just because I do love a good olive!
The result was a lovely batch of soft, flavoursome muffins with a hint of spice. This being me, I would definitely add more paprika and maybe a generous amount of dried chilli flakes a la Dan Lepard, too, as I like a bit of a stronger kick. Otherwise, I would say my little experiment was a big success!
This is pretty much what I did, but with a few additions to ramp it up a bit!
Makes 12 muffins
- 250g plain flour
- 1 tbsp baking powder
- pinch of salt
- 115 ml olive oil
- 2 eggs, beaten
- 175g grated courgette (about 1 large courgette)
- 115g crumbled feta cheese (I used Greek-style salad cheese)
- 2-3 sundried tomatoes, finely chopped
- 1 handful chopped flat-leaf parsley
- half a red onion, finely chopped
- 7-8 pitted black olives, sliced
- 1 tsp paprika
- 1 tbsp dried chilli flakes
- Preheat oven to 175°C/gas mark 4 and place paper muffin cases in a 12-hole muffin tray.
- Mix the flour, baking powder, salt, paprika and chilli flakes in a bowl. Set aside.
- Beat the eggs and oil in another bowl until smooth.
- Stir the courgettes, feta, onion, sundried tomatoes, olives and parsley into the oil mix.
- Add the dry ingredients to the wet mix and stir until just combined.
- Spoon into the muffin cases and bake for 20 minutes. Cool on a wire rack before eating.