Cheese and courgette muffins
These cheese and courgette muffins are a delicious healthy snack. Savoury courgette muffins are great as an accompaniment to soup or a light lunch and are perfect for lunchboxes and picnics. And they are also gluten free and made with healthy wholegrain oats.
Ingredients
- 200 g oats
- 150 g courgette (1 medium) washed and roughly chopped
- 2 tablespoon olive oil
- 2 eggs
- 2 tablespoon milk any kind of milk is suitable
- 1.5 teaspoon baking powder
- ¼ teaspoon dried mustard powder
- salt and pepper
- 100 g grated mature cheese or other strong flavoured cheese
Instructions
- Preheat the oven to 180 degrees, and line a muffin tin with 6 paper cases.
- Add the oats to a food processor and blitz until they look like coarse flour. Add the chunks of courgette and blitz until finely chopped.
- Add the eggs, olive oil, milk, seasoning, mustard and baking powder and blitz until well mixed.
- Put aside 2 tablespoon of the cheese and stir the remainder into the mixture by hand. Spoon into paper cases and sprinkle over the remaining cheese.
- Bake for 20 minutes until golden. Remove from the tin and cool on a wire rack.
Notes
If you are not using a food processor or blender, use oat flour rather than oats, and grate the courgette before adding it to the mixture. Stir the ingredients together as per the recipe.
Chopped rosemary or thyme can also be added to these muffins, and complement the flavour of cheese and courgette really well.
In order to get the best cheesy flavour, stir in the cheese by hand so that it is not processed into tiny pieces.
These savoury courgette muffins freeze really well. They'll also keep for a couple of days in an airtight container at room temperature.
Nutrition
Calories: 260kcalCarbohydrates: 24.4gProtein: 10.8gFat: 13.9gSaturated Fat: 5gFiber: 3.7gSugar: 1.1g
Tried this recipe?Let us know how it was!