Skip to content
Courgette and Cheddar cheese muffins recipe

Courgette and Cheddar cheese muffins recipe

66 ratings

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


  • 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
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

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, 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.

See more Baking recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.