Courgette-Feta Cumin Savoury Muffins

Wash hands and courgette. Grate and squeeze the courgette firmly in a clean cloth. Preheat oven to 200°C conventional (180°C fan) and line nine muffin cups.

Mix 200 g self-raising flour, 4 g baking powder, 2 g bicarbonate of soda, 1 g cumin seeds and 1 g salt evenly in a large bowl.

Whisk one egg, 150 ml buttermilk and 75 ml sunflower oil in another bowl. Pour into the dry mixture, add squeezed courgette and 50 g feta, then fold only until little dry flour remains.

Divide into nine muffin cups and sprinkle the remaining 50 g feta on top. Bake 18–20 minutes until golden, a skewer comes out without wet batter, and the centers are thoroughly cooked.

Cool five minutes in the tray, then transfer to a rack. Serve three muffins per person for three portions.