A quick recipe for lunch-boxes and snacks – I like to cut them in half and spread with butter and Marmite. Make sure you squeeze the courgette dry so the muffins aren’t soggy, but then the courgette helps keep them moist and slips a bit of extra veg into a little person’s day.
I use Scotland The Bread‘s delicious, nutty, organic wholemeal flour – it’s ecologically grown by a charity in Fife, on the east coast of Scotland, and has a higher nutrient level than conventional flour. They also do a tonne of fantastic work to try and improve the grain and flour supply in Scotland and have a range of community projects working to ensure affordable, democratic access to this top-quality staple ingredient.
1 courgette, grated
200g wholemeal flour
1/2 teaspoon ground cumin
1 teaspoon dried mixed herbs
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
5 tablespoons butter, melted
100g cheddar, grated
- Pre-heat the oven to 180C / gas 4. Line a muffin tray with 12 cases – I use re-usable silicon cases, which the muffins don’t stick to.
- Wrap the grated courgette in a clean tea-towel or muslin and wring as much water from it as you can.
- In a large bowl, mix the flour, baking powder, bicarb of soda, a pinch of pepper, cumin and herbs.
- In a jug, mix the milk and eggs, and then whisk in the courgette.
- Stir the melted butter and egg mixture through the flour mix. Stir through the cheeses.
- Spoon into muffin cases and bake for 25 minutes, turning half-way through if you need so they cook evenly.