Breakfast recipe
Tender savoury breakfast muffins with courgette, feta, dill, and a bright lemon tomato spoonful.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Image: Shop Sorted generated asset
Ingredients
12-hole muffin tin, large mixing bowl, jug, box grater, tea towel
Method
Heat the oven to 200C, or 180C fan. Brush a 12-hole muffin tin with 1 tablespoon olive oil. Coarsely grate the courgettes, crumble the feta, chop the dill, halve the cherry tomatoes, then zest and juice the lemon.
Wrap the grated courgettes in a clean tea towel and squeeze firmly over the sink until very little liquid drips out. Loosen the dry shreds with your fingers.
Stir the plain flour, baking powder, 0.5 teaspoon salt, and half the black pepper in a large bowl. Whisk the eggs, milk, and remaining 3 tablespoons olive oil in a jug, pour into the flour, and fold just until no dry pockets remain.
Fold the squeezed courgettes, three-quarters of the feta, and three-quarters of the dill through the batter. Divide between the 12 muffin holes and scatter over the remaining feta.
Bake for 20 to 22 minutes until risen, golden, and a skewer comes out clean. Meanwhile toss the tomatoes with the lemon juice, remaining dill, remaining 0.25 teaspoon salt, and remaining black pepper. Rest the muffins for 5 minutes, then serve two per person with the tomatoes.
