This recipe makes four large muffin-shaped bakes which you can eat over two days. Serve with slaw, salad or cooked vegetables for a healthy lunch option
Prep:10 mins
makes 4
olive oil, for greasing2 medium courgettes, coarsely grated6 large eggs2 large or 4 small garlic cloves, finely grated1 red chilli, deseeded and finely chopped1 tsp chilli powder1 tsp ground cumin1 tsp ground corianderhandful fresh coriander, chopped125g frozen peas40g feta
STEP 1Heat oven to 220C/200C fan/ gas 7 and lightly oil four 200ml ramekins. Grate the courgettes and squeeze really well, removing as much liquid as possible. Put all the ingredients except the feta in a large jug and mix really well.STEP 2Pour into the ramekins, scatter with the feta and bake on a baking sheet for 20-25 mins until risen and set. You can serve the muffins hot or cold with salad, slaw or cooked vegetables.
