Get the best out of your home-grown courgettes
Courgettes can get a bit boring, but Chef Valerie Hamelin has created these Courgette, Feta and Red Pepper cheesy muffins for Burpee Europe.
They’re made using Burpee’s courgette Sure Thing. The parthenocarpic plants bear fruit early in cool, cloudy conditions, even when there are no bees or male flowers around. Its medium-sized fruits are long and tasty. The seeds are widely available, including Suttons, Just Seed, T&M, Plants of Distinction and Pennard Plants.
For more information on growing courgettes, check out my how-to-grow page.
Courgette, Feta and Red Pepper Cheesy Muffins – Ingredients
- 225g courgette Sure Thing, grated
- 1tbsp fresh basil, chopped
- ½tbsp dry oregano
- 50g sweet red pepper Popti, diced
- 1tbsp garlic, pureed or crushed
- 1tsp smoked paprika
- 2tsp baking powder
- 200g plain flour
- 100ml milk
- 100g Feta cheese – crumbed, alternatively use goat’s cheese
- 100ml rapeseed oil
- 3 eggs
- 2tbsp Parmesan cheese, grated
- ½ tsp salt and pepper for seasoning
Cheesy muffins – Method
- Place the grated courgette into a colander over a bowl and sprinkle with a little salt; this will help remove any excess liquid. Leave to drain for 20 minutes whilst preparing the rest of the recipe.
- Preheat the oven to 200°C.
- Roast the diced peppers with the garlic for 8 minutes at 180°C or until tender.
- Sieve the flour, baking powder and smoked paprika into a large bowl. Lightly whisk the eggs, milk and oil in a jug, then pour onto the dry ingredients and fold through. Add the crumbled feta, red peppers, and basil and mix lightly. Next, add the drained, grated courgette and mix.
- Spoon the mixture into the muffin or mini loaf tin and sprinkle with grated Parmesan cheese.
- Bake for 25 minutes.
- Leave the cheesy muffins to cool in the tins for at least 10 minutes before turning out onto a wire rack.
Cheesy muffins – Courgette, Feta & Red Pepper updated 2025
