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Courgette and grana padano muffins
- Published: 2 Oct 19
- Updated: 18 Mar 24
The perfect savoury snack, these cheesy muffins have a subtle crunch thanks to the toasted pine nuts. Enjoy them warm out the oven with soup.
![Courgette and grana padano muffins](https://www.deliciousmagazine.co.uk/wp-content/uploads/2019/09/Delicious_StepByStep_Sept19_58231_TakeAPack_1-1-768x960.jpg)
Not quite what you were looking for? How about cheddar, jalapeño, chilli and sweetcorn muffins?
Ingredients
- 1 grated courgette
- 100g grated grana padano, or vegetarian alternative
- 225g self-raising flour
- 4 tbsp olive oil
- 175ml whole milk
- 1 medium free-range egg
- 75g toasted pine nuts
- A large handful of rocket leaves
Method
- Heat the oven to 200°C/180°C fan/gas 6. Line a 12-hole muffin tin with paper muffin cases.
- In a bowl, put 1 grated courgette, 100g grated grana padano, 225g self-raising flour, 4 tbsp olive oil, 175ml whole milk, 1 medium free-range egg, 75g toasted pine nuts, a large handful of rocket leaves (chopped) and salt and pepper to taste, then mix until just combined.
- Divide the batter among the muffin cases and bake for 20 minutes until golden and springy to the touch. Leave to cool on a wire rack. Serve warm or at room temperature.
- Recipe from September 2019 Issue
Nutrition
- Calories
- 188kcals
- Fat
- 11.2g (2.6g saturated)
- Protein
- 6.7g
- Carbohydrates
- 14.7g (0.5g sugars)
- Fibre
- 1g
- Salt
- 0.3g
delicious. tips
The muffins will keep well for up to 2 days in an airtight container.
Freeze on the day of baking for up to 2 months.
Buy ingredients online
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