Savoury muffins

A close up of food Family Picnic Recipes

Preparation and cooking time

  • Prep:15 mins
  • Cook:30 mins
  • 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

Nutrient Unit
kcal 281
fat 17g
saturates 4g
carbs 22g
sugars 1g
fibre 1g
protein 9g
salt 0.5g
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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
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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.

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