Nettle, Zucchini & Feta Cheese Muffins

These super easy savoury muffins are a great way to get seasonal flavours into portable bites. Packed with zucchini, cheese and wild nettle they are superb with salads or for eating on the go. Kids will love them too!

Makes: 6

Prepare: 20 minutes, plus cooling

Cook: 25-30 minutes

Ingredients:

• 125g self-raising flour
• ½ tsp baking powder
• ¼ bicarbonate of soda
• 1 tsp poppy seeds
• 2 eggs
• 80g zucchini grated and squeezed to remove any liquid
• 50g unsalted butter, melted
• 125ml milk
• 50g ricotta cheese
• 100g feta cheese, crumbled
• ½ bunch of dill, chopped
• 50g wild nettle leaves, blanched, squeezed and finely chopped
• 2 spring onions, finely sliced
• ½ tsp salt
• pinch of nutmeg
• dash of black pepper

1. Preheat the oven to 200°C, gas mark 6. Line a 6-hole muffin tin with paper cases or grease with a bit of oil. In a large bowl, combine the flour, baking powder, bicarbonate of soda, poppy seeds and ¼ tsp salt.

2. Meanwhile melt the butter and leave to cool. In a jug whisk together the eggs, milk, butter and ricotta, season. Then add the dill (leave some for topping up the muffins), spring onion and gently mix together. Last add the nettle and zucchini. Pour the wet ingredients into the dry, and add half the feta cheese. Stir to just combine, but do not overmix.

3. Spoon into the muffin cases and top with the remaining feta cheese and dill. Bake for 20-25 minutes until golden brown and a skewer inserted into the middle comes out clean and dry. Cool in the tin for 5 minutes then transfer to a rack to cool completely. Will keep for 2 days in the fridge in an airtight container.