Cheesy Courgette and Roasted Red Pepper Savoury Muffins Recipe

Introduction

These savoury muffins are a delightful, flavorful snack or light meal, packed with fresh vegetables and cheese. Easy to prepare and perfect for breakfast or lunch, they bring a lovely balance of textures and herbs.

Ingredients

• 1 courgette (about 175g grated weight)
• 4 spring onions, finely chopped
• 225g self-raising flour
• 1 roasted red pepper from a jar, drained and finely chopped
• 100g parmesan, finely grated
• Few rosemary sprigs, needles picked and finely chopped
• 2 eggs, beaten
• 90ml sunflower oil
• 50-100ml whole milk

Instructions

1. Step 1: Heat the oven to 200°C (180°C fan)/gas mark 6 and line an eight-hole muffin tin with muffin cases.
2. Step 2: Coarsely grate the courgette into a fine sieve and use clean hands to squeeze out as much liquid as possible over the sink.
3. Step 3: Tip the grated courgette into a bowl with the spring onions, self-raising flour, roasted red pepper, most of the parmesan, chopped rosemary, plenty of black pepper, and a pinch of salt.
4. Step 4: Crack the eggs into a jug, add the sunflower oil, then pour in enough whole milk to make 300ml total liquid volume. Beat together until combined.
5. Step 5: Pour the liquid mixture into the bowl with the dry ingredients and stir gently to create a smooth batter.
6. Step 6: Divide the batter evenly between the muffin cases, then sprinkle the remaining parmesan on top.
7. Step 7: Bake for 25-30 minutes until the muffins have risen, are firm to the touch, and golden brown on top.
8. Step 8: Remove from the oven and allow the muffins to cool completely on a wire rack before serving or storing.

Tips & Variations

• Squeeze out the courgette’s moisture well; too much liquid can make the muffins soggy.
• Swap parmesan for cheddar or feta for a different flavor profile.
• Add some chopped fresh herbs like thyme or chives for extra freshness.
• Include a pinch of chili flakes if you like a bit of heat.

Storage

Store the cooled muffins in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these savoury muffins?

Yes, you can freeze the muffins once fully cooled. Wrap them individually or place in an airtight container and freeze for up to one month. Thaw at room temperature and warm before eating.

Can I make these muffins dairy-free?

To make them dairy-free, substitute the parmesan with a vegan cheese alternative and use a plant-based milk instead of whole milk.

Cheesy Courgette and Roasted Red Pepper Savoury Muffins Recipe

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★★★★★

4.5 from 84 reviews

• Author: Jack
• Total Time: 40-45 minutes
• Yield: 8 muffins 1x
• Diet: Vegetarian

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Description

These savory courgette muffins are a delightful and moist treat packed with fresh vegetables, parmesan cheese, and fragrant rosemary. Perfect for a snack, breakfast, or light lunch, these muffins combine the subtle sweetness of roasted red pepper with the sharpness of parmesan, resulting in a flavorful yet wholesome bite.

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Ingredients

Scale 1x2x3x

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 and remaining for topping)
• Pinch of salt
• Black pepper to taste

Wet Ingredients

• 2 eggs, beaten
• 90ml sunflower oil
• 50–100ml whole milk (to top up the liquid to 300ml when combined with eggs and oil)

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Instructions

1. Prepare Oven and Muffin Tin: Preheat your oven to 200°C (180°C fan)/gas mark 6. Line an eight-hole muffin tin with muffin cases to prevent sticking and ensure easy removal after baking.
2. Prepare Courgette: Coarsely grate the courgette and place it into a fine sieve. Use clean hands to squeeze out as much excess liquid as possible over the sink to avoid soggy muffins.
3. Mix Dry Ingredients: In a large mixing bowl, combine the grated courgette, finely chopped spring onions, self-raising flour, roasted red pepper, most of the parmesan cheese, chopped rosemary, a pinch of salt, and plenty of black pepper. Stir to evenly distribute all ingredients.
4. Combine Wet Ingredients: Crack the eggs into a jug, pour in the sunflower oil, and add enough whole milk to bring the total liquid volume (eggs + oil + milk) to 300ml. Beat the mixture until well combined.
5. Create Batter: Pour the wet ingredients into the bowl with the dry mixture. Stir gently but thoroughly to make a smooth batter without overmixing.
6. Fill Muffin Cases: Divide the batter evenly among the prepared muffin cases in the tin. Sprinkle the remaining parmesan evenly on top of each muffin for a golden crust.
7. Bake: Place the muffin tin in the oven and bake for 25-30 minutes or until the muffins have risen, are firm to the touch, and have a golden-brown top.
8. Cool: Remove the muffins from the oven and transfer them to a wire rack to cool completely. This prevents condensation and keeps them from becoming soggy.
9. Storage: Store cooled muffins in an airtight container in the refrigerator for up to three days.

Notes

• Make sure to squeeze out as much liquid as possible from the grated courgette to avoid soggy muffins.
• You can adjust the amount of milk within the 50-100ml range to achieve the right batter consistency; it should be smooth but not too runny.
• These muffins are best eaten within three days when stored in the fridge, but they can also be frozen for longer storage.
• Feel free to substitute parmesan with a vegetarian hard cheese if needed.
• Adding freshly ground black pepper enhances the flavor noticeably.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Category: Baking
• Method: Baking
• Cuisine: British

Keywords: savory muffins, courgette muffins, vegetable muffins, breakfast muffins, snack recipes, vegetarian muffins, easy baking recipes