Courgette and Cheddar cheese muffins recipe
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
Each serving contains
- Energy
- 1530kJ 367.0kcal
- Fat
- 22g
- Saturates
- 7g
- Salt
- 1.2g
- Sugars
- 1g
of the Reference intake
Carbohydrate 32.4gProtein 12.6gFibre 2.3g
Method
- 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.
- Whisk the milk, egg and vegetable oil, add to the bowl and mix all together.
- 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.
- See more Baking recipes
