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Cheesy courgette muffins recipe

461 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
20-25 mins to prepare and 20 mins to cook
124 calories / serving
Healthy
Vegetarian

Ingredients

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
520kj
124kcal 6%
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

Method

Ask an adult to preheat the oven to gas 6, 200°C, 180°C.
Place the muffin cases in a muffin tin.
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.
Grate the cheese into the mixing bowl, watching out for your fingers.
Add the self-raising flour, along with the oil and milk.
Crack one egg into a small bowl with some black pepper and add this to the other ingredients.
Stir until all the ingredients are combined, but children shouldn’t mix too much as the muffins might end up tough.
With the help of an adult, divide the mixture equally between the muffin cases using two spoons.
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.
Cool on a cooling rack.
Serve warm or with a bowl of soup for lunch.