Courgette muffins
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Serves:     people
Notes from Anna

These savoury muffins make a delicious alternative to sandwiches for a packed lunch.



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  1. PRE-HEAT OVEN TO 180˚C/160˚C fan/Gas 4
  2. Line a 12-cup muffin tin with muffin cases.
  3. Sieve the flour and the baking powder into a large bowl. Add the salt and a generous grinding of black pepper.
  4. Coarsely grate the cheddar into the flour.
  5. Beat together the eggs and milk. Add to the dry ingredients and stir gently with a wooden spoon until well combined.
  6. Wash and trim the courgettes and coarsely grate them. Trim the spring onions, discarding the tougher green end and the outer leaf, and finely chop.
  7. Lightly stir the courgettes and chopped onions into the flour mixture.
  8. Spoon the mixture into the muffin cases and bake for about 20 minutes, until the muffins are risen and golden.
  9. Leave to cool.

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