Use your imagination when flavouring these muffins. Why not try bacon, tomato or something savoury you have in the fridge.

12 muffins

3,5 dl flour
2 tsp of baking powder
Half tsp salt
1 dl Virgino rosemary oil
2 eggs
200 g of sour cream or natural yoghurt
100 g feta cheese
A handful of grated zucchini - about 100 g
Pumpkin seeds to decorate

Preheat the oven to 225 degrees. Grease the muffin cups with Virgino oil or put muffin papers in them.

Combine the dry ingredients in a bowl and set aside.

Whisk together the wet ingredients. Fold in the crumbled feta and grated zucchini last. Combine the dry and wet ingredients lightly. It doesn’t need to be a smooth batter.

Fill the greased muffin cups to 2/3rds and put the pumpkin seeds on top. Bake them in the oven for about 20-25 minutes.

Tips:

These muffins are great as snacks or on picnics.

To make them fancy, decorate them as cup cakes with cream cheese and herbs on top.

Scrumptious!