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By Adam & Lovaine Humphrey

+ Ingredients

125g plain flour sifted
125g wholemeal flour
2 tsp bicarbonate soda
1 tsp Cayenne pepper
2 eggs beaten
100ml buttermilk
½ tsp salt
100g pitted Kalamata olives
3 large Bocconcini, broken up by hand
A few leaves of Basil torn
3 Courgettes “ chopped evenly
Olive oil

Salt and pepper

+ Method

Preheat an oven to 190°C and line a large 6 hole muffin tray with Greaseproof paper

Firstly, roast your chopped courgettes with a little seasoning and olive oil, until cooked. Mash roughly with a fork.

In a bowl, sift the flours, bicarbonate of soda, cayenne pepper and ½ teaspoon salt together. Separately, mix the buttermilk and the eggs and 3 tablespoons of olive oil and then add the wet ingredients to the dry lightly mixing with a spatula “ Do not overmix or mix vigorously.

Gently fold in the remaining olives, bocconcini pieces, courgette mash and basil until evenly distributed.

Divide evenly between the muffin cases and bake for 20-25minutes or until a skewer comes out clean from the muffin.

Serve warm.

Makes 6