Olive Magazine
A batch of courgette muffins in a tin

Courgette muffins

Published: February 8, 2021 at 5:10 pm
loading...
Try a subscription to olive magazine
  • Preparation and cooking time
    • Total time
  • Easy
  • Makes 10

A super-simple savoury muffin recipe, made with grated courgette and cheddar. These easy vegetable muffins make a delicious afternoon snack

  • Vegetarian
Nutrition:
NutrientUnit
kcal193
fat12g
saturates4g
carbs15g
sugars1g
fibre1g
protein6g
salt0.7g
Advertisement

Make these courgette muffins, then check out our classic breakfast muffins, banana muffins, cheese muffins and cornbread muffins. We’ve also got plenty more sweet and savoury muffin recipes to try.

Want to try more vegetable bakes? Check out our gooey chocolate courgette cake, courgette loaf cake and courgette and coconut cake.

Ingredients

  • 1 small (125g grated weight) courgette
  • 175g self-raising flour
  • 125g cheddar, grated
  • 1 egg, beaten
  • 60ml sunflower oil
  • milk

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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content