Courgette and Cheddar cheese muffins

Courgette and Cheddar cheese muffins recipe

48 ratings

See method

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

Ingredients

  • 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

    1530kj
    367kcal
    18%
  • 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

Method

  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.

You may also like

Be the first to comment

blog comments powered by Disqus