Courgette and Feta filling Muffins
Courgette and Feta filling Muffins

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, courgette and feta filling muffins. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Courgette and Feta filling Muffins. Hi everyone, today is "Make a Snack Day" recipe. šŸ™‚ These Courgette muffins are a delight to eat any time of the day, actually I sometimes have them for breakfast. Why you say, šŸ™‚ because they are tasty andddd deliciously slightly salty. šŸ˜‰.

Courgette and Feta filling Muffins is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Courgette and Feta filling Muffins is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook courgette and feta filling muffins using 8 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Courgette and Feta filling Muffins:
  1. Take 2 large Courgettes
  2. Prepare 100 grams yogurt
  3. Get 1/4 cup Dill
  4. Make ready 2 Eggs
  5. Take 1/4 cup Corn oil
  6. Make ready 1/2 cup Self-Rising-Flour
  7. Prepare 100 grams Feta Cheese
  8. Prepare paper cup cakes holders 12

Drain the grated courgette well by placing it in a sieve and pressing down to release the water, then pat dry with kitchen paper. Add the courgettes to the mixture along with the pine nuts and feta, and stir to evenly distribute. Spoon the batter into each muffin case, leaving space for it to rise slightly. Heat a non-stick frying pan with oil spray and slowly cook capsicum and spring onions until browned.

Steps to make Courgette and Feta filling Muffins:
  1. Mix all the ingredients in a large bowl.
  2. Add paper cupcake holders into the muffin form and add a spoon full of the mix. Bake at 180 degrees at low heat for 1 hr and 30 minutes, and until golden brown on top. Let the cupcakes cool for 15 minutes. Kali Orexei!!! šŸ™‚

Add the crumbled feta, red pepper and basil and lightly mix. Add the squashed grated courgette and mix evenly. Stir through the coriander, pumpkin seeds, feta, and raisins. With the help of an adult, divide the mixture equally between the muffin cases using two spoons. These muffins are packed with zucchini, chocolate chips, and walnuts and make a perfect on-the-go snack.

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