Courgette and Cheddar cheese muffins

Courgette and Cheddar cheese muffins recipe

49 ratings

See method

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


  • 150g (5oz) self-raising flour
  • 75g (3oz) rolled oats
  • 1½tsp English mustard powder
  • 1tsp baking powder
  • ½tsp bicarbonate soda
  • 200g (7oz) courgette, grated
  • 150g (5oz) strong cheddar cheese, grated
  • 75ml (3fl oz) milk
  • 1 egg
  • 5tbsp vegetable oil
  • 6 olives
  • 6 strips skinless red pepper

Each serving contains

  • Energy

  • 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


  1. Heat the oven to Gas 4, 180°C, 350°F. 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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