Courgette and cheese muffins

    40 min

    Healthy savoury muffin that tastes great. Wholemeal flour and oats add nuttiness and flavour, and a pinch of chilli powder adds a bite.


    Gisborne-Hawke's Bay, New Zealand
    50 people made this

    Makes: 8 large muffins

    • 200g plain flour
    • 50g wholemeal flour
    • 1 teaspoon salt
    • 2 teaspoons baking powder
    • 1 pinch chilli powder
    • 35g oatmeal or porridge oats
    • 1 egg
    • 1 teaspoon dried oregano
    • 3 tablespoons vegetable oil
    • 1/2 large courgette, grated
    • 115g grated cheese
    • 125ml milk

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat oven to 220 C / Gas 7.
    2. Sieve dry ingredients into a bowl. Whisk in porridge oats and form a well in the centre. Add egg, oregano and oil to dry ingredients and mix in.
    3. Add courgette and cheese and combine. Add enough milk to make a batter.
    4. Divide batter between muffin tins. I used large paper muffin cups, so got 8 muffins out of the mixture, 2 tablespoons in each.
    5. Bake until lightly browned on the top and a skewer inserted to the centre comes out clean, about 25 minutes. Adjust time if you are making larger or smaller muffins.
    6. Enjoy!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (6)


    I've made these three times now, they are very moreish and a great snack. Also works really well with dairylea if you run out of cheese....  -  17 Nov 2010


    Really lovely, split them and put a little butter on. Super.  -  27 Sep 2010


    i'm hopeless at following recipes, I find one I like then realise I don't have half the ingredients! And make it anyway. So I made these muffins without the oats or wholemeal flour...... they were more spongey than muffin but YUM YUM they were easy to make and lovely with butter. I will try again and get it right then post an update. Recommended  -  15 Aug 2013