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Courgette and Cheddar cheese muffins recipe

Courgette and Cheddar cheese muffins recipe

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Savoury muffins, warm from the oven, are a great breakfast or brunch treat See method

  • Serves 6
  • 20 mins to prepare and 30 mins to cook
  • 367 calories / serving
  • Freezable

Ingredients

  • 150g self-raising flour
  • 75g rolled oats
  • 1½ tsp English mustard powder
  • 1 tsp baking powder
  • ½ tsp bicarbonate soda 
  • 200g courgette, grated
  • 150g strong cheddar cheese, grated
  • 75ml milk
  • 1 egg
  • 5 tbsp vegetable oil
  • 6 olives
  • 6 strips skinless red pepper
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    1530kj
    367kcal     18%

  • Fat

    22g 31%

  • Saturates

    7g 37%

  • Sugars

    1g 2%

  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 32.4g Protein 12.6g Fibre 2.3g

Method

  1. Heat the oven to gas 4, 180°C, fan 160°C. Mix together the dry ingredients, add the grated courgette and cheese - reserve a little of these two for the topping.
  2. Whisk the milk, egg and vegetable oil, add to the bowl and mix all together.
  3. Spoon into 6 large silicone or paper muffin cases, top with an olive, a strip of red pepper plus some grated courgette and cheese. Place in the oven and cook for 30 minutes. Serve.

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