Courgette muffins
- Preparation and cooking time
- Total time
- Easy
- Makes 10
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- 1 small (125g grated weight) courgette
- 175g self-raising flour
- 125g cheddargrated
- 1 eggbeaten
- 60ml sunflower oil
- milk
Nutrition: per serving
- kcal193
- fat12g
- saturates4g
- carbs15g
- sugars1g
- fibre1g
- protein6g
- salt0.7g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6 and line eight holes of a muffin tin with muffin cases. Coarsely grate the courgette and use clean hands to squeeze out as much liquid as possible over the sink. Tip into a bowl with the flour and most of the cheese.
step 2
Crack the egg into a jug, pour in the oil, then top up with enough milk to make 250ml. Pour into the courgette bowl and mix to a smooth batter. Divide between the cases, top with the remaining cheese and bake for 20-25 minutes until risen, firm and golden brown on top.
