Courgette, tomato and cheese muffins
By: Simon Rimmer
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Courgette, tomato and cheese muffins
- Prep time:
- 15 mins
- Cook time:
- 20 mins
- Serves:
- makes 14 deep muffins
Make a meal out of Simon Rimmer's savoury muffins, studded with tomatoes and flecked through with grated courgettes
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Ingredients
For the muffins
- 225g self-raising flour
- 100g courgettes, grated
- 1/2 tsp salt and black pepper
- 100g mature Cheddar cheese
- 175ml Milk
- 1 Egg
- 55ml Olive oil
- 14 cherry tomatoes
To serve
Method
1. Preheat the oven to 200C/gas 6. Combine the flour, courgette, seasoning and Cheddar cheese in a large mixing bowl.2. Whisk together the milk, egg and oil, and gradually pour this liquid into the dry ingredients. Beat well to combine everything together. Grease 14 muffin moulds and half-fill each one with the batter mixture.
3. Prick each cherry tomato with the point of a knife - this stops them bursting open as they cook. Sit the tomatoes on top of the batter and spoon over the rest of the mixture. Bake for about 20 minutes, until just firm to the touch.
4. Split the warm muffins in half and serve with buttered toast, crisp bacon and scrambled eggs.
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