Cheese, tomato and courgette muffins

  • Total Time

    40m
    • Prep Time

      15m
    • Bake Time

      25m
  • Serves

    12
  • Skill Level

    Easy
  • Dietary Needs

0 Reviews

No ratings yet

Save

Share

Print

Who says muffins can't be savoury? These muffins are bursting with summer savoury flavours and ideal to bake using home grown veggies.

Method

  1. Preheat the oven to 200ºC (180ºC fan, gas mark 6) and line a 12 hole muffin tin with paper muffin cases.

  2. Combine the flour, salt, courgettes and cheese. Season with freshly ground black pepper.

  3. Mix together the milk, pesto, egg and oil and pour into the dry ingredients. Gently stir together until just combined.

  4. Spoon the muffin mixture into the paper cases. Pierce each tomato with a sharp knife and put a tomato on top of each muffin.

  5. Bake for 20-25 minutes until well risen, golden and firm.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. Unfortunately there are no reviews for this recipe yet!

Leave Your Thoughts

Unfortunately reviews are not permitted to non-registered users.

Please to leave your review or ask us a question.

Recipe Alternatives

Register with BakingMad.com to:

  1. Get free entry in to our regular competitions
  2. Have a chance to become our baker of the month
  3. Help other bakers by rating and reviewing recipes

Enter your login details:

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close