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| Courgette muffins | ||
| Written by Rachel | ||
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15 minutes
This recipe only takes 15 minutes to prepare and tastes awesome.
Cooking time
35-40 minutes.
Ingredients
310g self-raising flour
1 large/2 small courgettes
150g freshly grated hard cheese
8-10 sun-dried tomatoes (not in oil), sliced
250ml almond milk
60ml light olive/rapeseed oil
2 eggs
Salt
Temperature
Preheat your oven to 180°C/350°F/Gas Mark 5.
Method
Mix together the cheese and the flour, then coarsely grate the courgette
into the bowl and, finally, add the sun-dried tomatoes.
Add the milk, olive oil and eggs and mix to a lumpy, fairly thick batter.
Lightly oil the muffin tins and fill each individual cup to the top with the
muffin mix.
Bake in the middle of the oven for 20-22 minutes. The muffins are ready when
they are golden on top and fairly dense to the touch. Best served warm, 5 to
10 minutes after coming out of the oven but they can last a few days in an
airtight container or several weeks in the freezer. If you are not eating
them on the day they are cooked, just bring them to life quickly again with
20 seconds in a microwave.
Page created
18 April 2005
Last updated
04 May 2023
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