Courgette and grana padano muffins

Courgette and grana padano muffins
  • Serves icon Makes 12
  • Time icon Hands-on time 15 min, oven time 20 min

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.

Not quite what you were looking for? How about cheddar, jalapeño, chilli and sweetcorn muffins?

Nutrition: per serving

Calories
188kcals
Fat
11.2g (2.6g saturated)
Protein
6.7g
Carbohydrates
14.7g (0.5g sugars)
Fibre
1g
Salt
0.3g
Calories
188kcals
Fat
11.2g (2.6g saturated)
Protein
6.7g
Carbohydrates
14.7g (0.5g sugars)
Fibre
1g
Salt
0.3g

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

  1. Heat the oven to 200°C/180°C fan/gas 6. Line a 12-hole muffin tin with paper muffin cases.
  2. 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. 
  3. 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.

delicious. tips

  1. 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.

Recipe By

delicious. food team

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