Savory Courgette and Parmesan Muffins

Name: Savory Courgette and Parmesan Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 1 courgette; 4 spring onions; 1 roasted red pepper, drained and finely chopped; 225 g self-raising flour; 100 g Parmesan, finely grated; 1 tbsp fresh rosemary, finely chopped; 2 eggs, beaten; 90 ml sunflower oil; 100 ml whole milk; 0.5 tsp black pepper; 1 pinch salt

These savory courgette muffins are tender, cheesy, and packed with roasted red pepper, spring onions, and rosemary. They make an easy breakfast, lunchbox snack, or make-ahead side for soups and salads.

Servings8 Portions

Prep Time15 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

courgette
1
spring onions
4
roasted red pepper, drained and finely chopped
1
self-raising flour
225 g
Parmesan, finely grated
100 g
fresh rosemary, finely chopped
1 tbsp
eggs, beaten
2
sunflower oil
90 ml
whole milk
100 ml
black pepper
0.5 tsp
salt
1 pinch

Step-by-Step Instructions

Preheat the oven to 200°C/180°C fan/gas 6. Line an 8-hole muffin tin with paper cases. Coarsely grate the courgette, place it in a fine sieve, and squeeze firmly with clean hands to remove as much liquid as possible.

Put the squeezed courgette in a large bowl with the spring onions, self-raising flour, roasted red pepper, most of the Parmesan, rosemary, black pepper, and salt. Stir until the vegetables are evenly coated in the flour.

Crack the eggs into a measuring jug, add the sunflower oil, then pour in enough milk to bring the liquid mixture to 300 ml. Beat well with a fork or whisk.

Pour the egg mixture into the dry ingredients and stir just until a thick, smooth batter forms. Divide the batter between the muffin cases and sprinkle with the remaining Parmesan.

Bake for 25-30 minutes, or until the muffins are risen, firm to the touch, and golden on top. Transfer to a wire rack and cool completely before storing or serving.