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Courgette, basil and cheese muffins

These quick and easy savoury muffins make a great healthy lunch with salad or a snack to eat on the go.

Serves Makes 12

Prep Time 10 min

Cooking Time 30 min

Ingredients

  • Cooking oil spray
  • ½ yellow pepper, deseeded and chopped
  • 4 spring onions, chopped
  • 90g low-fat spread, melted
  • 2 medium eggs
  • 175ml skimmed milk
  • 275g self-raising flour
  • 100g courgette, grated
  • 100g reduced-fat mature cheddar, cubed
  • A few leaves of fresh basil, roughly torn

Method

  1. Preheat the oven to 180ºC/fan 160°C/gas 4. Spray a 12-hole muffin tray and a non-stick frying pan with oil. Heat the pan, then add the pepper and spring onions and cook gently until browned. Remove from the heat.
  2. In a medium-size bowl, whisk the melted spread, eggs and milk until combined. Add the remaining ingredients and the cooked pepper and spring onions and combine.
  3. Pour the mixture into the prepared muffin tray, then bake for 30–35 min until well risen and golden. Serve the muffins on their own or with a few rocket leaves.

Nutrition per serving

Read more on how we calculate nutrition.
154kcal 7.3g 6.1g 2.1g 1.2g 1.6g 0.5g 181mg 18.7g 0.8mg

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