Cheese and courgette savoury muffins
30 min
Serves 12
3 plants
*estimate per serving
Soft, cheesy muffins full of veg. Great cold in a lunchbox.
See all the swaps free - make your free accountMake ahead: Keeps 3 days in the fridge. Freezes well.
Products we've checked
100g mature cheddar, grated
Other ingredients
200g wholemeal flour
2 tsp baking powder
1 courgette, grated
2 eggs
150ml whole milk
60ml extra virgin olive oil
2 spring onions, sliced
1 pinch sea salt
What to do
- 1
Heat the oven to 200C (180C fan). Line a 12-hole muffin tin.
- 2
Squeeze the water out of the courgette.
- 3
Mix the flour, baking powder and salt in a bowl.
- 4
Stir in the courgette, most of the cheese and the spring onion.
- 5
Beat the eggs, milk and oil. Stir into the bowl. Don't over-mix.
- 6
Spoon into the tin. Top with the rest of the cheese.
- 7
Bake for 20 minutes until golden.
Photo: Photo by İdil Ceren Çelikler on Pexels