- knob of butter
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
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 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
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 3 eggs, lightly beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 100ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 5 tbsp 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 peppers, skinned (see tip, below) and cut into bite-sized pieces
- 85g cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 100g brie or camembert (check packaging for a vegetarian-friendly brand)
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.
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.
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.
Skinning peppers: Part oneBlacken 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 twoPlace 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 threeCut around the top of each pepper, then pull out the stalk and pale membrane to remove the seeds.