Ingredients
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
Method
Prep:15min ›
Cook:25min ›
Ready in:40min
- Heat oven to 220 C / Gas 7.
- 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.
- Add courgette and cheese and combine. Add enough milk to make a batter.
Divide batter between muffin tins. I used large paper muffin cups, so got 8 muffins out of the mixture, 2 tablespoons in each.
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.
Enjoy!
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Reviews & ratings
Average global rating:
(5)
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
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