If you follow me on twitter, instagram or facebook you might have seen that last week me and my work colleagues donned our pinnies for a spot of baking for our charity bake sale (which I am pleased to say we made our target!)
One of my creations was some sweet n savoury cheesy courgette muffins. A blend of sweet but with a touch of spice thanks to the mustard, these seemed to be quite a hit in the office.
Personally for me, I found that they were a touch too sweet so next time I think I will cut down on the sugar, but that is personal preference so you might have to have an experiment.
This recipe is so simple, it is just a case of popping all the ingredients in a bowl and mixing well! That's it!
Ingredients:
150g of courgettes (grated)
One of my creations was some sweet n savoury cheesy courgette muffins. A blend of sweet but with a touch of spice thanks to the mustard, these seemed to be quite a hit in the office.
 |
| cheese and courgette is a winning combo |
Personally for me, I found that they were a touch too sweet so next time I think I will cut down on the sugar, but that is personal preference so you might have to have an experiment.
This recipe is so simple, it is just a case of popping all the ingredients in a bowl and mixing well! That's it!
 |
| still moist on the inside |
Ingredients:
150g of courgettes (grated)
200g of caster sugar
2 eggs
115g of butter
175g of plain flour
1 ½ tsp baking powder
80g of mature cheddar cheese (grated)
2 large tsp of wholegrain mustard
Makes 12 medium sized muffins
Preheat the oven to 180*c
Line a muffin tray with cup cake cases
Grate the courgette carefully– try to grate the vegetable length ways, to get long, skinny strips.
Then set on kitchen paper towels to ‘dry out’
and rid the excess moisture
 |
| look at how 'wet' courgette is! |
In a large bowl, mix together the sugar, butter and eggs into a smooth paste (no lumps please)
Sift in the flour and the baking powder and carefully fold the ingredients into a batter -
do not beat the mixture otherwise the muffins might sink
 |
| the courgette adds an interesting kick to the muffins |
Add the grated courgettes, the cheese and the mustard and mix well
 |
| I used "Maille"wholegrain mustard |
Divide the batter, carefully spooning the mixture, into the cup cake cases.
Bake for 22 – 25 minutes.
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| bake in a pre-heated oven |
They’ll go a delicious golden brown. To ensure they are cooked all the way through, stick a knife in to the muffin, if the knife pulls out clean, it is cooked.
These are obviously best served warm but they are just as good served cold! They also make a great on-the-go snack I found!
Enjoy!
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