Cheese, tomato and courgette muffins

Published: 28/04/2017Updated: 03/07/2024

4 Reviews

40m

15m

25m

Serves 12

Easy

About the bake

Who says muffins can't be savoury? These muffins are bursting with summer savoury flavours and ideal to bake using home grown veggies.

9 ingredients5 steps

Method

Step 1
Preheat the oven to 200ºC (180ºC fan, gas mark 6) and line a 12 hole muffin tin with paper muffin cases.
Step 2
Combine the flour, salt, courgettes and cheese. Season with freshly ground black pepper.
Step 3
Mix together the milk, pesto, egg and oil and pour into the dry ingredients. Gently stir together until just combined.
Step 4
Spoon the muffin mixture into the paper cases. Pierce each tomato with a sharp knife and put a tomato on top of each muffin.
Step 5
Bake for 20-25 minutes until well risen, golden and firm.

Ingredients

MetricImperial

- 225gSelf-raising wholemeal flour
- 0.5 tspSalt
- 100gCourgette(s) (grated)
- 100gRed leicester cheese (grated)
- 175mlMilk (whole)
- 1 tspPesto
- 1Egg(s) (free range)
- 2 tbspOlive oil
- 12Cherry tomatoes

4 Baker Ratings

26 Dec 2023

They are delicious, i usually am not a fan of savoury muffins and only make for my family but these are lovely and so easy to whip up and serve within 30 mins. I recommend for everyone to try.