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Courgette and Cheddar cheese muffins recipe

Courgette and Cheddar cheese muffins

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

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Each serving contains

Energy
1530kJ 367.0kcal
18%
Fat
22g
high31%
Saturates
7g
high37%
Salt
1.2g
medium20%
Sugars
1g
low2%

of the Reference intake

Carbohydrate 32.4gProtein 12.6gFibre 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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