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Cheese and Courgette Muffins

Ingredients

Serves 12

Takes 35 mins, plus cooling

  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.
  2. Using your hands, squeeze out as much excess water from the grated courgette and add to a mixing bowl.
  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.
  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.
  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!

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!