Courgette and pine nut muffins
Ways to be Well represents a market-leading offer based on a culture of positive eating and nurturing self-care to benefit our clients and their teams.
Our plant-forward philosophy means the vegetables, fruits, pulses, whole grains nuts and seeds are the stars of the show, underpinning all of the menus. Sustainably sourced meat, dairy and fish also feature on occasion.
Download our courgette and pine nut muffins recipe by clicking the link below.
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Makes 10.
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1/4 bunch of basil
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550ml skimmed milk
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200g courgettes
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100g feta
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50g parmesan
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400g self-raising flour
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160g wholemeal flour
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15g baking powder
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Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 2038kJ/487Kcal
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1. Preheat an oven to 170°C.
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2. Grate the courgette. Pick and shred the basil. Grate the parmesan. Crumblethe feta.
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3. Sieve and combine all the dry ingredients. Combine the milk with the oiland the eggs. Whisk the dry ingredients with the oil mixture, until smooth butbe careful not to overwork.
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4. Fold through the courgette, basil, feta, sultanas, pine nuts and half of theparmesan.
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5. Scoop the mixture into lined muffin tins, and finish with the remainingparmesan.
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6. Bake in the oven until well risen and golden, approx. 22 minutes. Allow to cool before enjoying.