Description
These savoury muffins are a delightful bake featuring grated courgette, roasted red pepper, spring onions, and parmesan cheese, seasoned with rosemary. Perfect for a snack or light lunch, they are moist, flavorful, and topped with golden, melted cheese.
Ingredients
Scale
Vegetables
- 1 courgette (about 175g grated weight)
- 4 spring onions, finely chopped
- 1 roasted red pepper from a jar, drained and finely chopped
- Few rosemary sprigs, needles picked and finely chopped
Dry Ingredients
- 225g self-raising flour
- 100g parmesan, finely grated (divided into most for batter and some for topping)
Wet Ingredients
- 2 eggs, beaten
- 90ml sunflower oil
- 50–100ml whole milk (to top up to 300ml liquid with eggs and oil)
Seasonings
- Black pepper, to taste
- Pinch of salt
Instructions
- Preheat and Prepare: Heat the oven to 200°C (180°C fan)/gas mark 6. Line an eight-hole muffin tin with muffin cases to prevent sticking.
- Prepare Courgette: Coarsely grate the courgette and place it into a fine sieve. Using clean hands, squeeze out as much liquid as possible over the sink to avoid soggy muffins.
- Mix Dry Ingredients: In a large bowl, combine the grated courgette, spring onions, self-raising flour, roasted red pepper, most of the parmesan (reserve some for topping), rosemary, black pepper, and a pinch of salt. Mix these ingredients gently to distribute evenly.
- Combine Wet Ingredients: Crack the eggs into a jug, add the sunflower oil, then pour enough whole milk to bring the total liquid volume to 300ml. Beat the mixture thoroughly to combine.
- Make Batter: Pour the liquid mixture into the bowl with dry ingredients and stir until you form a smooth batter, ensuring all components are well combined.
- Fill Muffin Cases: Divide the batter evenly among the muffin cases. Sprinkle the remaining parmesan cheese on top of each muffin for a golden, cheesy crust.
- Bake: Place the muffins in the preheated oven and bake for 25-30 minutes until the muffins have risen, are firm to the touch, and golden brown on top.
- Cool: Remove the muffins from the oven and transfer them to a wire rack to cool completely. This prevents sogginess and helps maintain texture.
- Storage: Store in an airtight container in the refrigerator; they will keep fresh for up to three days.
Notes
- Make sure to squeeze out as much liquid from the grated courgette as possible to prevent soggy muffins.
- Adjust milk quantity between 50-100ml depending on the moisture content of the courgette to reach total liquid volume of 300ml with eggs and oil.
- These muffins can be eaten warm or cold and make a good snack or light meal.
- To make the recipe vegetarian, ensure the parmesan is vegetarian-friendly.
- You can substitute sunflower oil with other neutral oils like vegetable or light olive oil.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
Keywords: savoury muffins, courgette muffins, roasted red pepper, parmesan muffins, savory baking, snack muffins
