This recipe makes four large muffin-shaped bakes which you can eat over two days. Serve with slaw, salad or cooked vegetables for a healthy lunch option
Ingredients
- olive oil, for greasing
- 2 medium courgettes, coarsely grated
- 6 large eggs
- 2 large or 4 small garlic cloves, finely grated
- 1 red chilli, deseeded and finely chopped
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- handful fresh coriander, chopped
- 125g frozen peas
- 40g feta
Method
-
Heat oven to 220C/200C fan/ gas 7 and lightly oil four 200ml ramekins. Grate the courgettes and squeeze really well, removing as much liquid as possible. Put all the ingredients except the feta in a large jug and mix really well.
-
Pour into the ramekins, scatter with the feta and bake on a baking sheet for 20-25 mins until risen and set. You can serve the muffins hot or cold with salad, slaw or cooked vegetables.