Preheat your oven to 190c/170c fan/gas 5. Grease and flour a 12 hole muffin tin or line with paper cases. Put the flour, oats, Good4U Vitamin Boost and baking powder in a bowl and mix well. In a large jug whisk the egg with the buttermilk. Place the grated courgette in a clean tea towel and squeeze out all the moisture. Add to the jug with the red pepper, onion and feta. Season the mixture well with salt and freshly ground black pepper then add to the dry ingredients, mixing quickly until just combined. Spoon into the muffin tin and bake for 20-25 minutes until golden on top and a skewer inserted in the muffin comes out clean. Allow to cool in the tin for 5 minutes before transferring to a cooling rack. Serve as a snack or with soup for lunch. These make great lunchbox fillers too.
Ingredients
Directions
Preheat your oven to 190c/170c fan/gas 5. Grease and flour a 12 hole muffin tin or line with paper cases. Put the flour, oats, Good4U Vitamin Boost and baking powder in a bowl and mix well. In a large jug whisk the egg with the buttermilk. Place the grated courgette in a clean tea towel and squeeze out all the moisture. Add to the jug with the red pepper, onion and feta. Season the mixture well with salt and freshly ground black pepper then add to the dry ingredients, mixing quickly until just combined. Spoon into the muffin tin and bake for 20-25 minutes until golden on top and a skewer inserted in the muffin comes out clean. Allow to cool in the tin for 5 minutes before transferring to a cooling rack. Serve as a snack or with soup for lunch. These make great lunchbox fillers too.
