Recipe: Cheesy Courgette & Spinach Muffins

Yet another courgette recipe from me! I just can’t get enough of this vegetable, so versatile and great for bulking out dishes and adding a little bit more towards your five-a-day.

 photo Cheesy Courgette Muffins_zpsjhp3wsfg.jpgThese muffins are the perfect rainy day snack. Best served warm (I zap in the microwave at work), they’re delicious split in half and spread with salted butter, or perfect alongside some soup. Having said that they do work quite nicely at room temperature along with a platter of cured meat, more cheese and some salad, so they’d be great for a picnic. I can imagine them being a hit with children too, just maybe grate the courgette finely and chop the spinach really well if they’re particularly veg-phobic!

 photo Cheesy Courgette Muffins 5_zpsdeuqun4z.jpg photo Cheesy Courgette Muffins 17_zpswy7jwulf.jpgUnfortunately this recipe doesn’t use a *huge* amount of courgette so it won’t be that great if you’ve got a glut of it in your garden, but it does use around 1 small one and the muffins freeze well for a couple of months which helps!

 photo Cheesy Courgette Muffins 21_zps0hog0daz.jpg photo Cheesy Courgette Muffins 27_zpssqnywgbp.jpg photo Cheesy Courgette Muffins 19_zps2kp3vbat.jpgRecipe – makes 12 muffins

  • 125g courgette
  • 50g feta cheese
  • 75g cheddar, plus extra for sprinkling
  • 75g baby spinach
  • 300g self-raising flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 250ml milk
  • 2 eggs
  • 1/2 tsp dried herbs, I used a mix of basil and oregano
  • 1 tbsp pumpkin seeds, for sprinkling

Coarsely grate the courgette into a large mixing bowl. Crumble the feta into the bowl and sprinkle over 75g grated cheddar. Roughly chop the spinach, and add along with the flour, baking powder, salt, herbs and plenty of black pepper. Beat the milk and eggs together then stir into the bowl; lightly mix until everything is just combined. Spoon into the muffin cases (around 2 tbsp in each) and sprinkle over the pumpkin seeds and extra cheese.

Bake for around 30 minutes at 180C until firm, golden and a skewer comes out cleanly. Allow to cool for 10 minutes;  then remove from the tin and cool on a wire rack.

 photo Cheesy Courgette Muffins 20_zpsna12sqkc.jpg photo Cheesy Courgette Muffins 18_zpsdo0qnr9e.jpgI reckon you could easily switch these up. Add some extra hints of summer with some dried-tomatoes, add some finely chopped crispy bacon. I also think you could use this recipe to make a riff on cornbread – add some spices, stir through some corn and bake as normal. Yum!

Are you a fan of savoury muffins?