We’ve eaten enough turkey, sprouts, and mince pies to last us until Christmas 2014 (maybe even 2015), so it’s high time we tried something different. These savoury muffins taste divine, and will go down a treat with your knitting group buddies!
Recipe courtesy of Cook Vegetarian
Cheese, Tomato, and Courgette Muffins
Serves: 9-12
Cooking time: 30-60 minutes
Ingredients
225g Allinson Wholemeal Self-Raising Flour
1-2 tsp salt
100g courgettes, grated
100g Red Leicester cheese, grated
175ml milk
1 tsp pesto
1 free-range egg
2 tbsp olive oil
12 cherry tomatoes
Preheat the oven to 200C/400F/Gas 6. If you’re using a fan oven, reduce the heat to 180C. Line a 12-hole muffin tin with paper muffin cases.
1. In a large bowl, combine 225g Allinson Wholemeal Self Raising Flour with 1/2 tsp salt, 100g courgettes, grated, and 100g Red Leicester cheese, grated. Season with freshly ground black pepper.
2. In a separate bowl or jug, mix together 175ml milk, 1 tsp vegetarian pesto, a free-range egg and 2 tbsp olive oil. Pour this mixture into the dry ingredients. Gently stir together until just combined.
3. Spoon the muffin mixture into the paper cases. Pierce 12 cherry tomatoes with a sharp knife and push one cherry tomato into the top of each muffin.
4. Bake in the preheated oven for 20-25 mins until the muffins are well risen, golden and firm. Eat warm or cold.
For more brilliant bakes, pick up a copy of Cook Vegetarian. On sale now!
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