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Brie, courgette & red pepper muffins

Brie, courgette & red pepper muffins

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(5 ratings)

Prep: 25 mins Cook: 35 mins

Easy

Makes 10
These cheesy savoury bites are best eaten on the day they're baked- ideally fresh from the oven. They're perfect for picnics or lunchboxes

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition per muffin

  • kcalories246
  • fat14g
  • saturates5g
  • carbs20g
  • sugars3g
  • fibre1g
  • protein9g
  • salt0.8g
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Ingredients

  • knob of butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 small or 1 large courgette, cut into small cubes

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 250g self-raising flour
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tbsp fresh oregano leaves or 1 tsp dried

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 3 egg, lightly beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 5 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 red pepper, skinned (see tip, below) and cut into bite-sized pieces
  • 85g cheddar, grated
  • 100g brie or Camembert (check packaging for a vegetarian-friendly brand)

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Method

  1. Heat oven to 190C/170C fan/gas 5. Line 10 holes of a muffin tin with paper cases. Melt the butter in a pan and gently cook the courgettes for about 5 mins until softened.

  2. Mix the flour, baking powder, oregano and some seasoning in a large bowl. Make a well in the centre and add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min or so to make a smooth batter.

  3. Add the courgettes, peppers, two-thirds of the cheddar and all the Brie or Camembert to the batter, stirring well. Divide between the muffin cases and sprinkle with the remaining cheddar. Bake for 25-30 mins until the muffins feel firm to the touch and are golden and crusty on top. Serve warm or at room temperature.

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Comments (5)

KochinVeronica's picture
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Awesome muffins!

sandraevans22's picture

Just needed a touch more milk however these muffins were delicious and seriously light. I did substitute the peppers for cherry tomatoes as I didn't have any in. Scrum :-D

denidax's picture

I forgot to add that I also cooked the peppers with the courgettes

denidax's picture

Very tasty and easy to make. Like the previous commenter said, I didn't beat it, just mix the batter until it was smooth and they came out with a very soft texture and a shinny looking top... they looked as good as they tasted. I will be definitely doing them again.

hilaryys's picture
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Delicious! I was a bit concerned that the recipe said you should beat the mixture for a minute since all the muffins I've made before have demanded minimal mixing, This, however, is a richer, firmer mix and does require some fairly firm mixing - I didn't beat it! The recipe doesn't say but I presumed that the Brie should be cut into small cubes. A lovely lunch - we had them with salad.

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