Sunny courgette & goat cheese muffins

Today just could be the first official day of Spring!

As I write this I’m sitting at a quiet corner street cafe, sunnies on, my jacket long gone. It is tantalising to feel a warm breeze tickling my skin that carries the scent of seductive summer and bird song.

It makes me want to stretch out. I feel effervescent on the inside. It’s almost as though I too am coming into bloom along with the tulips and daffodils that flourish canal side.

Now is a time of anticipation. Everyone’s favourite season is coming. It makes us hungry to cast aside those cosy winter layers, move and nourish our bodies with lighter, flavoursome, enticing fare.

To celebrate I whipped up these muffins. I woke up craving them, together with a neat little espresso on the side.

Slightly crunchy on the outside and fluffy on the inside, the tartness of the goats cheese is balanced with the sweetness of the sultanas. Plus, the turmeric packs a powerful superfood punch and gives these little muffins a delicious golden, sunshine glow.
They make the perfect portable snack for summer picnics or breakfast on the run.

Make them

What you’ll need

(Serves 8-9)

200g of self-raising flour
150g courgette, grated
100g feta or goats cheese, crumbled
50g of sultanas
5 tbsp sunflower oil
2 tbsp of plain probiotic yoghurt
1 large egg
1 tsp baking powder
½ tsp bicarbonate of soda
1-2 tsp of turmeric
A pinch of paprika
Sea salt to season

Optional: You might also like to add some finely chop some fresh rosemary and/or replace the sultanas with sun-dried tomatoes.

A muffin tin and pretty paper cases.

Cook

Pre-heat oven on 200c/180c fan / Gas mark 6.
Grease your muffin tin, as well as the paper cases to prevent sticking.
Put the dry ingredients in a bowl, add the egg, the milk and yoghurt and mix thoroughly until smooth.
Add the courgette, sultanas and the goats cheese, stirring gently to ensure the cheese chunks stay in tact.
Season lightly and divide the mixture evenly between the muffin cases and bake for 20-30 mins or until golden brown.

Serve fresh from the oven with just squeeze orange juice and espresso or at your summer picnic.