Serves: 16 (makes 16 muffins)
Time to make: 40 mins (Hands-on time: 10 mins, Cooking time: 30 mins)
1/2 yellow capsicum, deseeded, roughly chopped (or use shop-bought chargrilled red capsicums from a jar)
4 spring onions, roughly chopped
100g reduced-fat spread, melted
1 cup trim milk
1 1/2 cups self-raising flour
1 cup grated courgettes
100g feta cheese, cubed
1/4 cup fresh basil, roughly torn
Step 1 Preheat oven to 180ºC. Grease 2 x 12-hole muffin pans with oil spray. Heat a non-stick frying pan with oil spray and slowly cook capsicum and spring onions until browned. Remove from heat and set aside.
Step 2 In a medium-sized bowl whisk spread, eggs and milk until combined. Add the remaining ingredients, capsicum and spring onions.
Step 3 Pour into prepared muffin pans. Bake in oven for 25-30 minutes until well risen and golden brown.
Step 4 Store in an airtight container for up to 3 days.