About this recipe:I developed this savoury muffin recipe when I had an abundance of courgettes! They're a hit even with those who think they don't like courgette!
Makes: 12 muffins
225g plain flour
1 1/2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
50g butter, melted
1 egg, lightly beaten
125g grated unpeeled courgette
1 clove garlic, minced
85g grated Cheddar cheese
2 tablespoons freshly grated Parmesan cheese
4 slices bacon, cooked and chopped
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Method Prep:15min › Cook:30min › Ready in:45min
Preheat oven to 180 C / Gas 4. Lightly grease a 12 muffin cup tin (or spray with cooking spray).
Mix the flour, baking powder, bicarbonate of soda and salt in a bowl.
In another bowl, stir together the butter, egg, milk, grated courgette and garlic until well blended. Mix the flour mixture into the milk mixture gradually, stirring between additions, until the flour mixture is evenly mixed in. Fold in the Cheddar cheese, Parmesan cheese and bacon pieces, and pour the batter into the prepared muffin tin.
Bake in the preheated oven until a skewer inserted into the centre of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from tray; serve warm. Refrigerate any leftovers.
I added some spinach to mine, just to boost up the veggie count and ensure that the recipe wasn't too dry. Very tasty muffins, but would recommend turning the oven down by 20 degrees, and cooking for slightly longer to allow for a more even bake. Also added some black pepper just for some seasoning, as well as a small amount of mustard. - 03 Oct 2015