Cheese and Courgette Muffins
Ingredients
Serves 12
Takes 35 mins, plus cooling
- Preheat the oven to 200°C/180°C fan/gas 6. Grease a 12 hole non-stick muffin tin with a little melted butter.
- Using your hands, squeeze out as much excess water from the grated courgette and add to a mixing bowl.
- Tip in the flour, cheddar (reserving a handful) and a twist of black pepper; mix to combine. Beat the eggs with the milk and melted butter and pour into the courgette mix; gently stir until all incorporated.
- Spoon evenly into the muffin tin and top with the reserved cheddar. Bake in the oven for 25 mins, until risen and golden brown.
- Leave to cool in the tin for 5 mins before removing to cool completely on a wire rack. Add to your picnic basket or lunch box and enjoy.
These freeze really well too!
80g Wyke Salted Butter, melted, plus a little extra for greasing
1 large courgette, coarsely grated (250g)
250g self-raising flour
100g Wyke Vintage Cheddar, finely grated
2 medium eggs
175ml milk
Instructions
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Grease a 12 hole non-stick muffin tin with a little melted butter.
Step 2
Using your hands, squeeze out as much excess water from the grated courgette and add to a mixing bowl.
Step 3
Tip in the flour, cheddar (reserving a handful) and a twist of black pepper; mix to combine. Beat the eggs with the milk and melted butter and pour into the courgette mix; gently stir until all incorporated.
Step 4
Spoon evenly into the muffin tin and top with the reserved cheddar. Bake in the oven for 25 mins, until risen and golden brown.
Step 5
Leave to cool in the tin for 5 mins before removing to cool completely on a wire rack. Add to your picnic basket or lunch box and enjoy.
These freeze really well too!
