Cheese, Courgette & Chilli Muffins
Rated 5.0 stars by 1 users
Category
Muffin, Snack, Lunch
Author:
Dairy Diary
Servings
12
Prep Time
10 minutes
Calories
183
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
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Milk 175ml (6fl oz)
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Olive oil 4 tbsp
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Egg 1
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Self-raising flour 250g (9oz)
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Red Leicester cheese 175g (6oz), crumbled into chunks
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Courgette 1 (approx. 200g/7oz), coarsely grated
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Red chilli 1, deseeded and finely chopped
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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.
Recipe Note
Tips: These muffins are best eaten on the day they are made. Use Feta instead of Red Leicester, if you prefer. You could also add some chopped chorizo.