Hi everyone, today is “Make a Snack Day” recipe. 🙂 These Courgette muffins are a delight to eat any time of the day, actually I sometimes have them for breakfast. Why you say, 🙂 because they are tasty andddd deliciously slightly salty. 😉 I love French toast, Muesli Cereal, Eggs, for breakfast, but sometimes I enjoy eating something different, a nice change to my morning. 🙂 I guess I enjoy to indulge in these little snacks because while living in Greece, I use to go to our bakery, we didn’t have a cheese shop in our area, before running to catch the bus to go to work and I mean literally running to catch the bus. Back then, if you missed it you never really knew what time it would come by again..
In almost every neighborhood in Greece, there is a local cheese pie stores, or if there isn’t one you will absolutely find them in the neighborhood bakery shop, all with a large variety of pies from which to choose. From cheese pies, spinach pies, cream pies, and so many more..they have this absolutely favorite of mine blue cheese spread on mini croissant :).. so good with a good cup of coffee. 🙂
COURGETTE & FETA FILLING MUFFINS
- 2 large Courgettes
- 100 grams yogurt
- 1/4 cup Dill
- 2 Eggs
- 1/4 cup Corn oil
- 1/2 cup Self-Rising-Flour
- 100 grams Feta Cheese
- paper cup cakes holders 12
Mix all the ingredients in a large bowl.
Add paper cupcake holders into the muffin form and add a spoon full of the mix.
Bake at 180 degrees at low heat for 1 hr and 30 minutes, and until golden brown on top. Let the cupcakes cool for 15 minutes.