Hubby came home starving from a surf this morning so the smell of my freshly baked Sourdough Rye Bread and Zucchini and Feta muffins was too much for his grumbling belly. He greedily sliced into the fresh bread and spread the slices generously with a simple butter and jam, he also made short work of the muffins before I could so much as pull out a picnic blanket! So we ate in the sun on our deck overlooking the water (not too shabby anyway) and then set off for the beach. Catching up in the sun on the sand with our city neighbours and their children who have made the journey to the island for the school holidays was a nice way to spend the afternoon. We’re not used to so much colour and movement on the island as we pretty much have it to ourselves outside of school holidays. All in all it’s been a pretty perfect Sunday AND I can highly recommend my Zucchini and Feta Muffins! I hope you give them a go and enjoy them as much as we do!
ZUCCHINI AND FETA MUFFINS
1 1/2 cups organic wholemeal spelt flour
1 teaspoon baking soda
1 teaspoon sea salt
Fresh ground black pepper to taste
2 zucchini’s, medium size, grated
1 cup chopped feta
1/2 cup milk
1/4 cup olive oil
Handful of chopped basil
Preheat the oven to 180° celcius. Grease a 12 hole muffin tray. Combine the flour, baking soda, salt and pepper. Add grated zucchini and chopped feta. Add all other ingredients and mix until just combined. Spoon mixture evenly into muffin tray holes. Bake for 20-25 minutes or until cooked through. Let them rest for 5 minutes after removing from oven before placing on a wire rack to cool completely. Store in an airtight container in the fridge.
These taste great eaten cold or heated through and smeared with a little butter.
Enjoy! J x