Brie, courgette & red pepper muffins

Brie, courgette & red pepper muffins

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(2 ratings)

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Cooking time

Prep: 25 mins Cook: 35 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per muffin

kcalories
246
protein
9g
carbs
20g
fat
14g
saturates
5g
fibre
1g
sugar
3g
salt
0.8g

Ingredients

  • knob of butter
  • 2 small or 1 large courgette, cut into small cubes
  • 250g self-raising flour
  • 1 tsp baking powder
  • 1 tbsp fresh oregano leaves or 1 tsp dried
  • 3 eggs, lightly beaten
  • 100ml milk
  • 5 tbsp sunflower oil
  • 2 red peppers, 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.

Recipe from Good Food magazine, September 2013

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Comments

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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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