I love muffins. Whether a sweet chocolate muffin or a savoury one to eat with butter hot out of the oven, they’re so easy to make and completely more-ish. Today I’ve been experimenting in the kitchen and have made these yummy spiced muffins that I’m so happy with I just had to share them! The smoky Peruvian panca chilli adds a lovely warmth, which is balanced by the creamy feta cheese and the freshness of the courgette. I hope you like them as much as I do!
Makes 12 small muffins
- 225g self-raising flour
- 1 tsp baking powder
- 80g courgette, grated
- 4 teaspoons of aji panca smoky chilli paste
- salt and freshly ground black pepper
- 75g feta cheese, crumbled
- 175ml oz full fat milk
- 1 egg, beaten
- 75ml olive oil, plus extra for greasing
- 1 tbsp parsley
- butter, to serve
- Preheat the oven to 180C/350F/Gas Mark 4. Grease a 12-hole bun baking tray with olive oil or a little butter.
- Mix the flour, baking powder, courgette, seasoning and feta cheese together in a bowl.
- In a separate bowl, whisk the milk, egg, panca chilli paste and olive oil together until well combined. Add the mixture to the dry ingredients and mix until well combined. It doesn’t matter if it looks lumpy – the cheese well melt into little gooey pieces in the oven!
- Divide the mixture among the muffin holes and bake for 20-25 minutes until risen.
- Serve the muffins warm, with butter – and enjoy!