Courgette muffins
Written by Rachel

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15 minutes

This recipe is a very easy starting place for a prospective vegetarian.
It only takes 15 minutes to prepare and tastes awesome.

Cooking time

35-40 minutes.


310g self-raising flour
1 large/2 small courgettes
150g freshly grated vegetarian hard cheese
8-10 sun-dried tomatoes (not in oil), sliced
250ml almond milk
60ml light olive/rapeseed oil
2 eggs


Preheat your oven to 180C/350F/Gas Mark 5.


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.

Courgette muffins     Nut roast

Page created 18 April 2005
Last updated 29 August 2019