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Cheesy courgette muffins recipe

Cheesy courgette muffins recipe

453 ratings

This simple recipe is great fun for children aged seven and eight upwards and it goes to prove that savoury muffins can taste just as good as sweet ones! See method

  • Serves 12
  • 20-25mins to prepare and 20mins to cook
  • 124 calories / serving
  • Healthy
  • Vegetarian


  • 1 small courgette
  • 100g (3 1/2fl oz) light cheddar cheese
  • 225g (8oz) self-raising flour
  • 50ml (2fl oz) olive oil
  • 175ml (6fl oz) semi-skimmed milk
  • 1 egg
  • black pepper
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

  • Fat

    4g 6%
  • Saturates

    1g 7%
  • Sugars

    1g 1%
  • Salt

    0.3g 6%

of the reference intake
Carbohydrate 17g Protein 5.6g Fibre 0.8g


  1. Ask an adult to preheat the oven to gas 6, 200°C, 180°C.
  2. Place the muffin cases in a muffin tin.
  3. Rinse the courgette and ask an adult to cut the ends off, before grating it into a mixing bowl. You could swap the courgette for 80g of peas or sweetcorn instead.
  4. Grate the cheese into the mixing bowl, watching out for your fingers.
  5. Add the self-raising flour, along with the oil and milk.
  6. Crack one egg into a small bowl with some black pepper and add this to the other ingredients.
  7. Stir until all the ingredients are combined, but children shouldn’t mix too much as the muffins might end up tough.
  8. With the help of an adult, divide the mixture equally between the muffin cases using two spoons.
  9. Ask an adult to transfer the muffin tray to the oven to bake for around 20 minutes until they're golden and piping hot throughout.
  10. Cool on a cooling rack.
  11. Serve warm or with a bowl of soup for lunch.

See more Muffin Recipes

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