Brie, courgette & red pepper muffins

Brie, courgette & red pepper muffins

  • Rating: 4 out of 5.12 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
  • Vegetarian
Nutrition: per muffin
NutrientUnit
kcal246
fat14g
saturates5g
carbs20g
sugars3g
fibre1g
protein9g
salt0.8g
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Ingredients

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.

Goes well with

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    Rating: 4 out of 5.12 ratings
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