Gluten free Courgette and Feta Muffins

I love baking, but I’m trying really hard to avoid sugar. I needed to find something savoury to bake!

I decided to search out some savoury muffin recipes. I found some delicious recipes from Hugh Fearnley Whittingstall which inspired me to make something similar and gluten free.


Courgette and Feta Muffins


240g gluten free plain flour ( I used Doves Farm )

2tsp baking powder

1/2 tsp bicarbonate of soda

1tsp sea salt


1 tbsp dried Basil ( or 8 large basil leaves )

60g Parmesan

2 large Eggs

250g full fat Greek yoghurt

4 tbsp olive oil or melted butter

200g Courgette

80g cubed Feta

1 heaped tbsp sundried tomatoes chopped ( I roasted my own little tomatoes in the oven with olive oil )

muffin cases

Pre heat oven 200oC

Grate the courgettes and cube the Feta


Measure gluten free flour, baking powder, bicarb of soda, salt and pepper, and herbs. Mix well in a bowl.

Prepare yoghurt, butter and beat eggs

Add wet ingredients to the dry and stir together.


Make sure the flour is mixed in completely

Add grated courgettes, cubed Feta and grated parmesan, stir in


Spoon mixture into 12 muffin cases

Put in pre heated oven for 18-20 mins at 200oC


Serve warm for lunch, or store in airtight container and refresh in microwave for 20 seconds.

The muffins freeze well too.

Happy gluten free baking!