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
Calories | 281kcal |
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Carbohydrates | 22g |
Proteins | 9g |
Fats | 17g |
Fiber | 1g |
Sugar | 1g |
Sodium | 0.5g |
Kindly check the ingredients before you start the recipe.
Nuts | |
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Gluten | |
Dairy | |
Eggs | |
Peanuts | |
Celery | |
Mustard |
Sesame | |
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Fish | |
Crustaceans | |
Molluscs | |
Soya | |
Sulphites | |
Lupin |
Milk |
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November 20, 2024
Nice...!!!
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