Recipe of the Month - January - Cheese and Courgette Muffins
Recipe Of The Month - January
Cheese and Courgette Muffins
This is the perfect recipe to use up all that spare cheese left over from Christmas and a great savoury nibble. The recipe makes 12 muffins.
300g self raising flour
150ml natural yoghurt
1 courgette (about 200g)
75g grated parmesan cheese
3 teaspoons baking powder
3 tablespoons olive oil
3 tablespoons milk
salt and pepper
Pre-heat the oven to 200°C/400°F/Gas Mark 6 then place the muffin cases in a tray. Check out our range of muffin cases
Place the flour, salt and pepper, baking powder and parmesan cheese into a large mixing bowl
Coarsely grate the courgette and add it to the mixing bowl. Add the yoghurt, oil, eggs and milk and mix together with a fork until it is roughly mixed.
Spoon the muffin mixture into the muffin cases until the cases are about two thirds full and then bake in the centre of the oven for about 18-20 minutes. They should be well risen and a golden brown colour.
Top Tip : You can freeze the muffins if you place them in a plastic bag.