Cheese, tomato and courgette muffins
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4 Reviews
About the bake
Who says muffins can't be savoury? These muffins are bursting with summer savoury flavours and ideal to bake using home grown veggies.
9 ingredients5 steps
Method
Step 1
Preheat the oven to 200ºC (180ºC fan, gas mark 6) and line a 12 hole muffin tin with paper muffin cases.
Step 2
Combine the flour, salt, courgettes and cheese. Season with freshly ground black pepper.
Step 3
Mix together the milk, pesto, egg and oil and pour into the dry ingredients. Gently stir together until just combined.
Step 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.
Step 5
Bake for 20-25 minutes until well risen, golden and firm.
Ingredients
MetricImperial
- 225gSelf-raising wholemeal flour
- 0.5 tspSalt
- 100gCourgette(s) (grated)
- 100gRed leicester cheese (grated)
- 175mlMilk (whole)
- 1 tspPesto
- 1Egg(s) (free range)
- 2 tbspOlive oil
- 12Cherry tomatoes