Courgette and Cheese Muffins

I have a very good friend, who is way more organised than me. One of the things she does occasionally is make a big batch of courgette and cheese muffins and keep them in the freezer, so there is always an interesting lunch or snack option to hand if required. I thought that sounded like a great idea, and so tried making them myself. My attempt was an absolute failure as I’d not taken into account the high water content of courgettes and so added quite a lot of liquid to my mixture. I kept meaning to ask her for the recipe but, unsurprisingly for those who know me, kept forgetting. Fast forward quite a few months to two weekends ago, when my parents-in-law came to visit us. As we would need lunch out every day, I decided it would be a good idea to plan packed lunches in advance instead of realising that we need food and ending up paying overinflated prices at a (probably very nice) café. I wanted something more interesting than sandwiches every day so made these for one of the days and was very pleased when they turned out reasonably well. This version has more cheese and salt and so tastes even better! In the recipe below, 1 cup refers to a 250 ml mug. This makes about 12 to 15 muffins.

What you need:

2-3 small courgettes

Large handful of grated mature cheddar cheese

200 grams feta, crumbled or cut into small cubes (no more than about 1 cm cubed)

3 cups self raising flour


Salt (optional)

3 dessertspoons butter

3 eggs

1 cup milk

What to do:

1. Pre-heat the oven to 180°C.

2. Wash the courgettes and then grate them into a bowl.

3. Add the cheddar cheese, feta, flour, a generous sprinkle of pepper and a bit of salt (if using salt) to the courgettes and mix everything together thoroughly.

4. Melt the butter and add to the bowl along with the eggs and milk, then mix everything together until thoroughly combined (but try not to overmix!).

5. Grease a muffin pan well, including around the top of each hole or line a muffin pan with muffin cases.

6. Spoon the mixture into the prepared muffin tin, filling each space almost to the top.

7. Bake the muffins in the middle of the pre-heated oven for about 30-40 minutes or until golden brown on top and cooked through.

8. Eat! Yum!