If, like me, you don’t have much of a sweet tooth, I think you’ll enjoy these savoury beauties 🙂
I doubled up the recipe and made 24 in normal sized bun cases, I thought that was rather a lot, but they soon dissapeared at work yesterday.
They were, I declared, a triumph!
Courgette and cheddar cheese muffins
Makes 6 large or 12 small
Time 40 mins
150g (5oz) self-raising flour
75g (3oz) rolled oats
1 ½ tsp English mustard powder
1 tsp baking powder
½ tsp bicarbonate soda
200g (7oz) courgette, grated
150g (5oz) strong cheddar cheese, grated
75 ml (3fl oz) milk
5 tbsp vegetable oil
Heat oven to gas mark 4 -180degC – 350degF
Mix together dry ingredients, add the courgette and cheese but reserve a little for the topping.
Whisk the milk, egg and vegetable oil, add to bowl and mix together.
Spoon into 6 large silicone or paper muffin cases, top with an olive and some courgette and cheese.
Place in the oven and cook for 30 mins, serve.