Savoury Muffins are becoming more and more popular. They are easy to make and delicious, recently there has been pletor of savoury muffin recipe Courgette (Zucchini) & Cheddar Muffins is one of them.
During the summer, it is easy to eat local products, courgettes/zucchinis are plentiful, it is likely that courgettes will be offered around by keen gardeners to their friends, family and neighbours, so making this lovely Courgette & Cheddar muffin recipe is a must..
Courgette (Zucchini) & Cheddar Muffins can be made advance and frozen to be re-heated for an impromptu party or to be serve with drinks. Savoury muffins are so versatile you will have no problem to find use for them.
Muffin Making Tips
A muffin tin can be fiddly, there are a few tips that will help you .
- When using a muffin tin without muffin cases, make sure that each hole is lightly oiled.
- If you don't have cases, use two rectangles of baking paper, cross them over.
- If muffin cups remain empty when baking, pour a little water in the unused holes.
- Courgette Nutritional Health Benefits
- Courgettes are 90% water, they are low in calories approximately 15 food calories per 100 g fresh courgettes/zucchini and contain virtually no fat (0.4g per 100 g) therefore very good for you.
- They contain vitamins A and C, plus foliate and potassium for maximum health benefit do not peel them, wash courgettes/zucchini thoroughly and grate them as they are
- It is also an excellent way to introduce vegetable in kids' diet. Children will love these moist and delicious muffins and they will not be too concerned by the fact that they contain vegetables.
Courgette (Zucchini) & Cheddar Muffins Recipe
Ingredients:
- 100g courgettes grated (do not peel them, just cut the ends, wash them, grate them as they are)
- 225 g self raising flour
- 1/2 tsp salt and black pepper
- 100g mature Cheddar cheese
- 175ml Semi-Skimmed Milk
- 1 Egg
- 55ml Olive oil
Method:
- Preheat the oven to 200C/gas 6.
- Combine the flour, grated courgette, seasoning and Cheddar cheese in a large mixing bowl or in the food processor with a dough hook.
- Whisk together the milk, egg and oil,3. gradually pour the mixture into the dry ingredients. if you are using a food process put all the ingredients in and give it a whizz.
- Grease 12 muffin moulds and half-fill each one with the batter mixture.
- Bake for about 20 minutes, until just firm to the touch.
There are other alternatives to this this recipe but for something completly different why not try Chocolate courgette muffins
 |
