I had some feta cheese I desperately needed to use up, and these wholesome roasted vegetable and feta wholemeal muffins were the perfect way to use it.
This recipe includes no butter or oil (other than the drizzle used to roast the vegetables) and healthier wholemeal flour.
The texture of the muffins is understandably heavier than all-white flour versions, but they are still soft and super delicious! I always find adding courgettes makes a huge difference in moistness, too. The measurements below yield seven muffins, but you could always double to make more (or larger muffins).
- 1 small onion (chopped)
- 50g courgette/zucchini (chopped)
- 50g feta cheese (crumbled)
- ½ teaspoon dried rosemary (or use fresh)
- 150g wholemeal flour
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 1 egg
- 100ml semi-skimmed milk
- Drizzle of olive oil
- Black pepper
- Sea Salt to sprinkle
Pre-heat the oven to 200°C and prepare a muffin tin (or use muffin cases).
Chop the courgette and onions and roast for around 20-25 minutes until they have softened and are browning. Remove and allow to cool.
Sift the flour and baking powder in a bowl, then add the dried rosemary and pepper.
In a separate bowl beat the egg and mix in the milk. Add in the onions, courgettes and feta cheese and stir until combined.
Very gently fold the wet ingredients into the flour mixture until everything has just combined (over-mixing will result in heavy muffins!)
Pour into the muffin cases or tin and sprinkle each one with sea salt. Bake for 17-20 minutes. Enjoy warm or cold!
If you like healthier options, check these recipes out: