Cheese & Courgette Muffins - V
5 large of 24 small muffins
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
Pre-heat oven to 180°c 165°c fan – 350°f - Reg 4
Grease 5 large or 24 mini muffin tray
Mix flour, baking powder, courgette, grated cheese & seasonings
In separate bowl, whisk milk, egg & olive oil together
Add liquid to flour mixture and mix in rosemary until well combined
Divide mixture between holes bake for 10 minutes then take out and add further cheese for topping
Bake for a further 10 minutes until risen and golden brown.
At this stage they can be frozen and reheated when required.
Serve warm with butter.
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.
Great accompaniment with Courgette & Camenbert Soup
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