UA-121975756-1 Cheese & Courgette Muffins | carte-du-vin

Cheese & Courgette Muffins

  • 225g Self raising flour

  • 1 tspn baking powder

  • 100g courgette grated (use green courgettes)

  • 75g Gruyère grated (this recipe is perfect for most cheeses and ideal way of using up left over cheese

  • 25g extra cheese for topping

  • 6fl  full fat milk

  • 1egg beaten

  • 75ml olive oil

  • 1 tbspn chopped fresh rosemary

  • Seasonings .


  1. Heat oven to 180°c/165°c fan

  2. Grease 5 large or 24 mini muffin tray

  3. Mix flour, baking powder, courgette, grated cheese & seasonings

  4. In separate bowl, whisk milk, egg & olive oil together

  5. Add liquid to flour mixture and mix in rosemary until well combined

  6. Divide mixture between holes bake for 10 minutes then take out and add further cheese for topping

  7. Bake for a further 10 minutes until risen and golden brown.

  8. At this stage they can be frozen and reheated when required.

  9. Serve warm with butter.


NB: These muffins are perfect with Courgette and Camenbert Soup.

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