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Golden Courgette Feta Breakfast Muffins with Dill and Tomato
Tender savoury breakfast muffins with courgette, feta, dill, and a bright lemon tomato spoonful.
40 min590 kcal4 base servings
Recipe and nutrition estimates
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.
Nutrition
Estimated nutrition per serving
590 kcalEstimated 2 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 590 kcal |
| Protein | 19g |
| Carbohydrate | 66.4g |
| of which sugars | 12g |
| Fat | 21g |
| of which saturates | 5.9g |
| Fibre | 8g |
| Salt | 1g |
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Heat the oven and prep
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.
Timer: 5 min