Cheese & Courgette Muffins

30 minutes

5 large of 24 small muffins

Pudding
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Introduction

Use these muffins to serve with soups, I make in advance and just reheat for a few minutes – at this time you can add extra cheese toppings. Or serve warm with an aperitif

Oven temperature

Pre-heat oven to 180°c 165°c fan – 350°f - Reg 4

Steps

  1. Grease 5 large or 24 mini muffin tray

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

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

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

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

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

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

  8. Serve warm with butter.

Cooks tips

Use green courgettes as they give colour to the muffins. You can use up bits of tangy cheese in this recipe great way to use up left over scraps of cheese.

Serve with

Great accompaniment with Courgette & Camenbert Soup

Wine pairing

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Ingredients

  • 225g Self raising flour

  • 1 tspn baking powder

  • 100g courgette grated

  • 75g Gruyère grated

  • 25g extra cheese for topping

  • 6fl full fat milk

  • 1 egg beaten

  • 75ml olive oil

  • 1 tab chopped fresh rosemary

  • Seasonings

marian@carte-du-vin.co.uk

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