Zucchini and feta muffins

• self‑raising flour↗200g g
• baking powder↗1 tsp tsp
• baking soda↗½ tsp tsp
• cumin seeds↗½ tsp tsp
• large egg1
• buttermilk↗150ml ml
• sunflower oil↗5 tbsp tbsp
• small zucchini↗1

  (about 140g/5oz) grated and squeezed to remove any liquid

• feta↗100g g

  crumbles

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C with convection/gas mark 6 and line a 9‑cup muffin tin with paper liners. In a bowl, combine the flour, baking powder, soda, cumin and 1/4 tsp salt.

2. 2

   In a jug, whisk the large egg, buttermilk and sunflower oil. Pour the wet ingredients into the dry, add the zucchini and half the feta. Mix only until just combined, without over‑mixing.

3. 3

   Divide the batter into the muffin cups and sprinkle with the remaining feta. Bake for 18–20 minutes until golden. A skewer inserted into the centre of a muffin should come out clean and dry when done. Cool on a rack. Store in an airtight container for up to 2 days.