Courgette, feta and almond muffins recipe

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  • Serves 12
  • 15 mins to prepare and 35 mins to cook
  • 190 calories / serving
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Preheat the oven to 180ºC/160ºC fan/350ºF /gas 4. Line a 12-hole muffin tray with muffin paper cases or brush the holes with a little oil to stop the muffins sticking.

Sift the flour, baking powder and salt into a large bowl and add the courgette, lemon zest, basil and feta to the bowl. Mix the Alpro Almond Original alternative to milk, rapeseed oil and egg in a jug. Add the two mixtures together and fold in until combined.

Scoop a spoonful of the mixture into each hole of the muffin tray. Place in a preheated oven and bake for 30-35 minutes or until cooked through, golden brown and firm to the touch.

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  • Ingredients

  • 250g plain flour, sifted
  • 1 tsp baking powder
  • 1tsp of salt
  • 100g grated courgette, topped and tailed
  • Zest of 1 lemon
  • Small handful of fresh basil, finely chopped
  • 150g feta cheese, drained and crumbled
  • 250ml Alpro Almond Original alternative to milk
  • 100ml rapeseed oil
  • 1 large egg, whisked
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  • Calories
    190
    10%
  • Sugar
    1g
    1%
  • Fat
    12g
    17%
  • Saturates
    2g
    10%
  • Salt
    1g
    17%
of an adult's Reference Intake daily amount.
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