Courgette and parmesan muffins

courgettemuffins.JPEG

Courgette, or zucchini as it's often referred to, is packed with antioxidants and vitamin C making this a really healthy savoury muffin which tastes delicious. 

Ideal for a lunch box, picnic or snack. This is a great recipe to get the kids in the kitchen cooking with you!

 

Makes 12

Ingredients:

200g spelt flour

2½ tsp baking powder

½ tsp salt

Freshly ground pepper

4 large eggs

3 tbsp coconut oil

2 tbsp black chia seeds

2 courgettes

1 spring onion, finely chopped (omit if you prefer)

75g parmesan cheese, grated 

200ml milk of your choice

 

Method:

  • Preheat the oven to 200ºC/400ºF/gas. Put muffin liners in a muffin tin.
  • In a bowl, whisk together the eggs, coconut oil, milk and stir until mixed. 
  • Grate the courgette, squeeze out any extra moisture, add the spring onions and the egg mixture stirring together. 
  • In a separate mixing bowl, sift together the flour, baking powder and salt. Add some black pepper and the grated cheese. 
  • Add the courgette mixture to the to dry ingredients and mix until just combined, being careful not to over mix.
  • Spoon the batter into muffin liners, filling no more than 2/3 full.  Bake for 18-20 minutes. 
  • Remove from the oven and cool on a wire rack.

To test if they are cooked, insert a skewer into the centre and it should come out clean.

* Store extras in an airtight container for 3 days, alternatively freeze for up to 3 months.