RECIPES BY Rhiannon Lambert

Courgette & Feta Muffins

  • 30 MINS
  • 12 MUFFINS
image /
image /

Re-Nourish: A Simple Way to Eat Well

image /

Essential ingredients

225g flour (I mixed 125g plain and 100g spelt)

2 tsp baking powder

1/2 tsp bicarbonate of soda

Handful basil leaves, chopped

1 tbsp dried sage (or oregano)

2 eggs

4 tbsp olive oil

250g natural yoghurt

1 large courgette (approx. 350g), grated

50g pine nuts

100g feta, chopped into small chunks

Salt & Pepper


  1. Preheat the oven to 180 degrees C and line a muffin tin with 12 cases.
  2. Sift the flour, baking powder, and bicarbonate of soda into a bowl. Add the herbs, a pinch of salt, and some black pepper.
  3. In another bowl, whisk together the eggs, yoghurt and oil. Pour this into the dry ingredients and stir to combine. Combine the wet mixture with the dry mixture and stir until well combined.
  4. 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.
  5. Spoon the batter into each muffin case, leaving space for it to rise slightly. Bake for 15-20 minutes, until lightly brown on top and a skewer comes out clean. These are delicious warm straight from the oven, or can be stored in the fridge for up to 3 days for a snack on-the-go!
image /

Carrot Cake Muffins

image /

Re-Nourish: A Simple Way to Eat Well