CHEESY COURGETTE MUFFINS
Super tasty muffins, delicious straight from the oven.
Equipment
- muffin tin/tray
Ingredients
- 125 g courgette (about 1 small courgette) thinly slice 6 - 8 to decorate then grate the rest
- 125 g mature cheese grated
- 100 g self raising flour*
- 1 egg, beaten
- 60 m rapeseed or olive oil
- 180 ml milk of choice
- pinch salt & pepper
- 100 g chopped ham optional
Instructions
- Oven 180c
- Add the grated courgette, 100g of the grated cheese and flour to a bowl and mix. If using ham, add this now.
- Create a well in the centre then add the egg, oil and milk. Mix the ingredients briefly then mix the liquid ingredients with the dry with a pinch of salt and pepper. Do not over mix as this will make a tough muffin. The batter should be quite thick but still drop off a spoon. Add a splash more milk if needed.
- I used a silicone muffin tray which simply need greasing lightly. Otherwise, feel free to use muffin cases in a tray.
- Using two spoons, share the mixture between the muffin cups and top with sliced courgette (if using) then the remaining 25g grated cheese. The mixture will make 6 - 8 larger muffins or 12 small.
- Bake for 20 - 25 mins for smaller muffins or 30 - 35 mins for larger ones. Check they are cooked by inserting a sharp knife/skewer/toothpick which should come out clean with perhaps a few crumbs attached. Leave to cool for at least 5 mins before eating.
Notes
These muffins are best served warm.
They can be stored in a sealed container for a day or two. If keeping for longer, store in the fridge for up to five days. To reheat, pop on a baking tray, oven 180c for 5 - 10 mins or heat in a microwave for about 30 seconds.
These muffins are quite dense because of the courgette content. If wishing to lighten them, wrap the grated courgette in a muslin cloth or very clean tea towel and squeeze to get as much moisture out as possible. I quite like the density of them (and the less steps the better for me!) but everyone has different tastes.
*In most cases, I try to use wholemeal flour for the extra fibre and nutrients. This now comes in plain and self raising options - to make your own self raising flour, add 1 tsp baking powder to 75g plain flour. Bakes made with wholemeal flour tend to be a little heavier so I used 50g wholemeal and 50g white, but feel free to stick with standard white flour for the whole recipe.