Savoury muffins

Name: Savoury muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 courgette (about 175g grated weight); 4 spring onions, finely chopped; 225g self-raising flour; 1 roasted red pepper from a jar, drained and finely chopped; 100g parmesan, finely grated; few rosemary sprigs, needles picked and finely chopped; 2 eggs, beaten; 90ml sunflower oil; 50-100ml whole milk

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 8

Cost: $4.37 /serving

Author : Georgina Kiely – Digital food editor, bbcgoodfood.com

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Ingredients

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1 courgette (about 175 grams grated weight)4 spring onions, finely chopped225 grams self-raising flour1 roasted red pepper from a jar, drained and finely chopped100 grams parmesan, finely gratedfew rosemary sprigs, needles picked and finely chopped2 eggs, beaten90 milliliters sunflower oil50-100 milliliters whole milk

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Instructions

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Step 1

Heat the oven to 200C/180C fan/gas 6 and line a eight-hole muffin tin with muffin cases. Coarsely grate the courgette into a fine sieve and use clean hands to squeeze out as much liquid as possible over the sink. Tip into a bowl with the spring onions, flour, roasted red pepper, most of the cheese and the rosemary, along with lots of black pepper and a pinch of salt.

Step 2

Crack the eggs into a jug, pour in the oil and top up with enough milk to make 300ml. Beat together, then pour into the courgette mixture and mix to a smooth batter. Divide between the cases, top with the remaining cheese and bake for 25-30 mins until risen, firm and golden brown on top. Leave to cool completely on a wire rack. Will keep for up to three days in an airtight container in the fridge.