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Cheese, tomato and courgette muffins

2 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.

40Total Time
15Prep Time
25Bake Time
12Serves
Easy

Method

  1. Step 1:

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

  2. Step 2:

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

  3. Step 3:

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

  4. 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.

  5. Step 5:

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

Ingredients

    • 225g Self-raising wholemeal flour
    • 0.5 tsp Salt
    • 100g Courgette(s) (grated)
    • 100g Red leicester cheese (grated)
    • 175ml Milk (whole)
    • 1 tsp Pesto
    • 1 Egg(s) (free range)
    • 2 tbsp Olive oil
    • 12 Cherry tomatoes

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