Rapeseed oil, for greasing
2 medium courgettes, coarsely grated
6 large eggs
2 large or 4 small garlic cloves, finely grated
1 red chilli, deseeded and finely chopped
1 tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
Handful fresh coriander, chopped
½ can KOO Fresh Garden Peas, drained
40 g feta
- Heat oven to 200°C and lightly oil four 200 ml 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.
- Pour into the ramekins, scatter with the feta and bake on a baking sheet for 20-25 minutes until risen and set.
- You can serve the muffins hot or cold with salad, slaw or cooked vegetables.