Courgette & Cheddar Muffins

Posted by Lindsay Girvan on

You will need:

125g courgette, 175g self-raising flour, 125g grated cheddar, 1 egg, 60ml oil and milk.


What to do:

Heat the oven to 200C/180 fan/Gas Mark 6. Next, line your muffin tray with muffin cases.

Grate the courgette and squeeze out as much moisture as possible (this is important as you don’t want too much moisture!). 

Add to the mixing bowl along with the flour and most of the cheese.

Beat the egg with the oil in a measuring jug, then top up to 250ml with milk. Add this to the mixing bowl to make a smooth batter.

Divide the mixture evenly between the muffin cases and top with a little grated cheese.

Bake for 20-25 minutes until risen, firm and beautifully golden on top!

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