Courgette & cheese baby muffins

01a061384f65ffe593af2beb609d32e8cef5d82314As I have chronicled before, Munchkin is a big fan of finger food. And these were one of the first real cooking successes I had for her. She absolutely loves these savoury muffins. They are idiot-proof to cook, keep well in the fridge and can be frozen. And are completely delicious.

Adapted from a Dan Lepard recipe (the God of baking), the recipe is below. I’ve since switched out cheese and courgette for tomato and mozzarella, and there are plenty of other versions you could also try.

Makes six large muffins

  • 1 large egg
  • 50ml cold milk
  • 10ml olive or rapeseed oil
  • handful chopped parsely
  • 150g grated Cheddar cheese
  • 1 medium sized courgette, grated
  • 150g plain flour
  • 1.5 tsp baking powder
  • A pinch of sea salt

In a large bowl, beat the egg well then stir in everything else, except the flour and baking powder, and mix until even. Then sift in the flour and baking powder and fold in gently . Spoon mixture into prepared muffin cases and bake in the oven for 25 minutes at 200C. They should be golden and bouncy when they’re ready.

For more of Dan Lepard’s amazing recipes, he’s online here.

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