Cheese, Courgette & Chilli Muffins
Dairy Diary
12
10 minutes
183
Muffin, Snack, Lunch
These moist, savoury muffins are so easy to make, perfect for brunch, a mid-morning snack or for a lunchbox. Find this recipe in the Just One Pan Or Pot Cookbook.
Ingredients
Milk 175ml (6fl oz)
Olive oil 4 tbsp
Egg 1
Self-raising flour 250g (9oz)
Red Leicester cheese 175g (6oz), crumbled into chunks
Courgette 1 (approx. 200g/7oz), coarsely grated
Red chilli 1, deseeded and finely chopped
Salt and freshly ground black pepper
Directions
Preheat the oven to 200°C/180°fan/Gas 6. Line a 12-hole muffin tin with paper cases.
Pour the milk into a bowl, add the olive oil and egg and beat until smooth.
Add the flour and stir in the cheese, courgette, chilli, and a little salt and pepper. Stir the ingredients together, taking care not to over-mix or the muffins will be tough.
Divide the mixture between the paper cases. Bake near the top of the oven for 20–22 minutes until the muffins have risen, are a light golden colour and feel just firm to the touch.
Transfer the muffins to a wire rack. Serve warm or at room temperature.