Gruyère and courgette muffins
Prep time less than 30 mins
Cook time less than 30 mins
Makes 5 large muffins
Dietary Vegetarian
From Something for the Weekend
This easy brunch recipe is great for using up a glut of courgettes. Try serving the muffins with scrambled eggs and bacon.
Method
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Preheat the oven to 180C/350F/Gas 4. Grease 5 of the holes in a 12-hole muffin tray with olive oil.
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Mix the flour, baking powder, courgette, seasoning and 50g/1¾oz of the cheese together in a bowl.
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In a separate bowl, whisk the milk, egg and olive oil together until well combined. Add the liquid mixture and rosemary to the dry ingredients and mix until well combined.
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Divide the mixture among the muffin holes and bake for 10 minutes in the oven, then sprinkle over the remaining cheese. Bake for a further 10-15, or until risen and golden-brown.
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Serve the muffins warm, with butter.
Ingredients
- 225g/8oz self-raising flour
- 1 tsp baking powder
- 100g/3½oz courgette, grated
- salt and freshly ground black pepper
- 75g/2¾oz Gruyère, grated
- 175ml/6fl oz full fat milk
- 1 free-range egg, beaten
- 75ml/2¾fl oz olive oil, plus extra for greasing
- 1 tbsp chopped fresh rosemary
- butter, to serve
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