I don't really make a lot of savoury bakes but I had some courgettes left and my husband who loves cheese and mustard was working from home so I thought I would make him some savoury muffins!
Well they were a success as he told me they tasted great in fact when I went back to take my photos for my blog this was all I had to take a photo of ......
They are simple to make and a tasty mid morning snack or for a light lunch. The cheese, chives and mustard pair really well and the courgette makes them really moist.
It's a great way to use up an odd courgette you may have lying around in the fridge.
Start by pre-heating the oven to 200 degrees centigrade (180 fan) then place 8 muffin liners in a muffin tray.
Grate the courgette and place in a large mixing bowl and add the chives (keep back a few for decoration),
Then add the grated cheese, flour, mustard, salt, pepper, oil, milk and eggs.
Mix until fully combined and no flour is visible and divide equally between the 8 muffin liners.
Sprinkle the remaining chives on the top of the muffins.
Bake for 25 minutes.
Cheesy Courgette Muffins
Sarah's servings: 8
Sarah's skill: Easy
Baking time: 25 minutes
Ingredients:
125g Grated courgette
10g Chopped chives (keep back a few for decoration)
100g Grated cheddar cheese
225g Self raising flour
2 tsp English mustard
1/2 tsp Salt
1/2 tsp Pepper
60ml Sunflower/ Vegetable oil
175ml Milk
2 Large eggs
Method:
Pre-heat the oven to 200 degrees centigrade (180 fan) then place 8 muffin liners in a muffin tray.
Grate the courgette and place in a large mixing bowl.
Add the chives (keep back a few for decoration), grated cheese, flour, mustard, salt and pepper.
Then add the oil, milk and eggs and mix until fully combined and no flour is visible.
Divide equally between the 8 muffin liners.
Sprinkle the remaining chives on the top of the muffins.
Bake for 25 minutes.
Sarah's extra slice.....
You could add other spices such as chilli or smoked paprika if you prefer.
The muffin cases I used were
The muffin tray I used was