Courgette & Cheddar Muffins
Recipe from The Microcheesemonger
Here is a truly versatile recipe to use up a glut of courgettes or odd bits of cheese.
You can swap any of the ingredients to suit yourself and what you have in stock.
Quick and reliable.
Lovely as a side for lunch, with soup or with drinks.
Ingredients
100g Cheddar cheese grated (or any cheese of your choice)
60g grated courgette
2 spring onion sliced finely
Handful of chopped mint
100ml olive oil
100ml white wine (or use milk)
2 eggs beaten
90g self-raising flour
1tsp baking powder
Salt and pepper
Preheat oven to 190C
You need a small 12 cup muffin tray
Makes 12 small / 6 large muffins
Method
- Whisk the olive oil & wine (or milk) add the eggs.
- Squeeze the grated courgettes to release excess water.
- Add the courgette, cheese, spring onion, mint to oil/wine mix.
- Add the flour, baking powder and salt, pepper.
- Mix lightly and fill the muffin moulds.
- Bake at 190C for about 15-20 mins or 20-25 mins if making larger.
Best served fresh!
BOX OUT
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