Savoury muffins - Vegetarian

Ingredients

1 courgette

(about 175g grated weight)

4 spring onions

finely chopped

225g self-raising flour

1 roasted red pepper from a jar

drained and finely chopped

100g parmesan

finely grated

few rosemary sprigs

needles picked and finely chopped

2 eggs

beaten

90ml sunflower oil

50-100ml whole milk


Instructions

step 1

Heat the oven to 200C/180C fan/gas 6 and line a eight-hole muffin tin with muffin cases. Coarsely grate the courgette into a fine sieve and use clean hands to squeeze out as much liquid as possible over the sink. Tip into a bowl with the spring onions, flour, roasted red pepper, most of the cheese and the rosemary, along with lots of black pepper and a pinch of salt.


step 2

Crack the eggs into a jug, pour in the oil and top up with enough milk to make 300ml. Beat together, then pour into the courgette mixture and mix to a smooth batter. Divide between the cases, top with the remaining cheese and bake for 25-30 mins until risen, firm and golden brown on top. Leave to cool completely on a wire rack. Will keep for up to three days in an airtight container in the fridge.


Recipe Source: Good Food


Nutritional Information

Calories 281kcal
Carbohydrates 22g
Proteins 9g
Fats 17g
Fiber 1g
Sugar 1g
Sodium 0.5g

Allergens and Warnings

Kindly check the ingredients before you start the recipe.

Nuts
Gluten
Dairy
Eggs
Peanuts
Celery
Mustard
Sesame
Fish
Crustaceans
Molluscs
Soya
Sulphites
Lupin
Milk

1 Reviews

  • HITARTH

    November 20, 2024

    Nice...!!!


Add Review

Your rating for this listing

0 / 5