Courgette and grana padano muffins
- Portion size: Makes 12
- Hands-on time 15 min, oven time 20 min
- Difficulty: easy
The perfect savoury snack, these courgette and cheese 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?
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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
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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.
Nutrition
- 188kcals Calories
- 11.2g (2.6g saturated) Fat
- 6.7g Protein
- 14.7g (0.5g sugars) Carbs
- 1g Fibre
- 0.3g Salt
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