Capsicum & Apricot Salsa Muffins

Print Recipe

Ingredients

• 1 ½ cups plain flour
• 3 teaspoons baking powder
• 3 teaspoons sugar
• 1 egg (beaten)
• ½ cup Wild Appetite Capsicum & Apricot Salsa
• ¼ cup vegetable oil
• 1/3 cup milk
• ½ cup grated zucchini
• ½ cup cubed feta (choose a strong, salty one)
• ¼ cup grated cheddar
• ¼ cup chopped fresh basil
• a generous amount of salt and pepper

Method

Preheat oven to 200°C. Combine the flour, baking powder, sugar, salt and pepper. Mix together the remaining ingredients and add to the dry, stirring until just mixed. Grease a muffin tray and fill with large spoonfuls of the mixture. Bake for 15 - 20 minutes. Rest for 5 minutes in the tray before turning onto a wire rack. Serve immediately with lashings of butter and a generous dollop of the Capsicum & Apricot Salsa.




Makes 12 muffins.

This recipe uses...

Capsicum & Apricot Salsa

Fruity thick spread of ripe capsicums and apricot