It is a fact well known amongst my friends that I have a sweet tooth. People keep telling me that it will diminish as I get older but at 48 I am beginning to wonder just how old I need to get!
However, sometimes – even for me – only savoury foods will do. These savoury muffins make a yummy afternoon snack or a tasty accompaniment to soup or a little cheese and chutney for a lunch with a difference.
I like mine to have a really cheesy punch so I used a 50/50 mix of parmesan and a very mature cheddar with a sprinkling of parmesan on top but you could ring the changes with stilton or any other cheese of your choice.
10 oz / 300g Self Raising Flour
3 tsp Baking Powder
3 oz / 75g Grated Cheese
7 oz / 200g Courgette
5 fl oz / 150 ml Natural Yoghurt
3 tbsp Vegetable Oil (Groundnut oil works well)
1 tsp Dijon Mustard
5 or 6 Basil Leaves – shredded
Pre-heat the oven to 220°C / 425°F / Gas Mark 6
Grate the courgette into a clean tea towel and squeeze out the excess water before weighing.
Weigh the flour, baking powder and cheese into a bowl.
Add the rest of the ingredients along with a good grinding of black pepper and mix until just combined. The mixture may look slightly lumpy but that’s ok – just don’t over mix.
Place paper cases into a muffin tin and two thirds fill the cases with the muffin mix.
Sprinkle a little grated cheese onto the muffins and bake for approximately 15 minutes until cooked through and golden on top. Test by inserting the tip of a knife into a muffin – it should come out clean. If not return to the oven for a further minute or two.
Leave to cool in the tin for a minute or two before removing to a wire rack to cool completely.
Look here for more courgette recipes.
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