Name: Brie, courgette & red pepper muffins
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: Makes 10
Cuisine: Mediterranean
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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Brie, courgette & red pepper muffins

Brie, courgette & red pepper muffins

Mary Cadogan

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Makes 10

Easy

Prep: 25 mins

Cook: 35 mins

A star rating of 4.4 out of 5.13 ratingsRate

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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

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per muffin

kcal246
fat14g
saturates5g
carbs20g
sugars3g
fibre1g
protein9g
salt0.8g

Method

step 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.
step 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.
step 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 TIPS

SKINNING PEPPERS: PART ONE

Blacken whole peppers by sitting them over an open flame, using tongs to turn them so that they are charred all over (this can also be done under a hot grill).

SKINNING PEPPERS: PART TWO

Place the peppers in a bowl, cover with cling film and allow to cool. When cool enough to handle, use a small knife to scrape away all the charred skin. If it gets too messy, you can rinse the peppers under the cold tap.

SKINNING PEPPERS: PART THREE

Cut around the top of each pepper, then pull out the stalk and pale membrane to remove the seeds.

Recipe from Good Food magazine, September 2013

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A star rating of 4.4 out of 5.13 ratings

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