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Cheesy Courgette Muffins

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These muffins are perfect for an easy breakfast or brunch and make equally good lunchbox fillers.

Makes 12 muffins

  • 250 g (2 cups) flour
  • 10 ml (2 tsp) baking powder
  • 5 ml (1 tsp) salt
  • 100 g butter, melted
  • 250 ml (1 cup) NutriDay Plain Yoghurt
  • 1 egg
  • 150 g (1½ cups) grated cheddar cheese
  • 175 g (1½ cups) grated baby marrows
  1. Preheat the oven to 180ºC. Line a 12-hole muffin pan with PAPER muffin cases.
  2. Mix together the dry ingredients in a large bowl.
  3. Combine the melted butter, yoghurt and egg in a separate bowl and mix well.
  4. Pour the wet ingredients into the dry and mix until combined.
  5. Fold in the cheese and baby marrows.
  6. Transfer the batter to the prepared muffin cases.
  7. Place the muffin pan in the oven and bake for 15-20 minutes, until the muffins are golden brown and a skewer inserted comes out clean.
  8. Remove from the oven and allow to cool before serving.
  9. Note: these muffins will last for 2-3 days in an airtight container.
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2017-05-11T12:19:51+00:00 SEE MORE ON: |