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Savoury muffins in wrappers on rack

Savoury muffins

A star rating of 5 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 8

Make a batch of these easy savoury muffins for your next picnic or an easy lunch. These cheesy bites with seasonal veg are great for lunchboxes

Nutrition: per serving
NutrientUnit
kcal281
fat17g
saturates4g
carbs22g
sugars1g
fibre1g
protein9g
salt0.5g
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Ingredients

  • 1 courgette (about 175g grated weight)
  • 4 spring onions, finely chopped
  • 225g self-raising flour
  • 1 roasted red pepper from a jar, drained and finely chopped
  • 100g parmesan, finely grated
  • few rosemary sprigs, needles picked and finely chopped
  • 2 eggs, beaten
  • 90ml sunflower oil
  • 50-100ml whole milk

Method

  • STEP 1

    Heat the oven to 200C/180C fan/gas 6 and line a eight-hole muffin tin with muffin cases. Coarsely grate the courgette into a fine sieve and use clean hands to squeeze out as much liquid as possible over the sink. Tip into a bowl with the spring onions, flour, roasted red pepper, most of the cheese and the rosemary, along with lots of black pepper and a pinch of salt.

  • STEP 2

    Crack the eggs into a jug, pour in the oil and top up with enough milk to make 300ml. Beat together, then pour into the courgette mixture and mix to a smooth batter. Divide between the cases, top with the remaining cheese and bake for 25-30 mins until risen, firm and golden brown on top. Leave to cool completely on a wire rack. Will keep for up to three days in an airtight container in the fridge.

Goes well with

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A star rating of 5 out of 5.3 ratings
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