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.

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 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)

Instructions

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.
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.
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.
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.
Create Batter: Pour the wet ingredients into the bowl with the dry mixture. Stir gently but thoroughly to make a smooth batter without overmixing.
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.
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.
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.
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