Sometimes it’s good to make a savoury muffin, but my actual intention yesterday was to make a sweet one. Googling recipes for courgette muffins I came across several for sweet muffins, but the cheesy version caught my eye. And I’m glad it did because it’s going to become a ‘go-to’ recipe I think.
The recipe is from Jo’s Kitchen Larder, and is very easy, and adaptable according to what you might have in the fridge, or what you might fancy.
I had a courgette and a carrot to start me off. I didn’t have much ordinary cheddar, but I did have a couple of other kinds of cheese, including some Parmesan. I also thought I would mix and match the flour. And then I thought it would look nice with some green bits in, so I picked some kale and spinach from the garden, chopped it up and put that in too. I also added a pinch of chilli flakes.
It’s a very easy method, combining the flour with the grated cheese, and then the vegetables, before adding milk and an egg to mix it all to a fairly thick batter. The most arduous bit was squeezing the moisture out of the grated/ chopped vegetables. The finishing touch was adding a cherry tomato (also from the garden) to the top of each to imitate a cherry bun!
The recipe says it’s important to let them cool completely before eating – and I can understand that. They felt quite soft when they were first out of the oven, but firmed up as they cooled. The final texture was moist squishiness, with a fabulous cheese flavour.
You could really change the flavours around with these – blue cheese, spring onions, extra carrot, maybe a bit of chopped pear for a touch of sweetness. Extra herbs would be nice – rosemary maybe, or sage. Anything really. They are nice as a little snack, or in a lunchbox. They would be good with soup, or a salad. My new favourite savoury baked snack!
Eat Cake And Run 