Courgette & mozzarella muffins
Adapted from http://www.danlepard.com/front-carousel/2010/04/2379/courgette-mozzarella-muffins/
Makes 24 muffins
vegetarian
Ingredients
Ingredients
2 eggs
100ml milk
1 tbsp olive oil
2 tsp sugar
1 tsp salt
1 tsp chilli powder
1 tsp paprika
1 small onion, finely chopped
275g drained & cubed mozzarella
275g courgette, grated
275g plain flour
3 tsp baking powder
You will also need 24 baking cases and a cake baking tray.
Directions
Directions
- Pre-heat the oven to gas mark 6 (200C/390F).
- Put the baking cases in the baking tray.
- In a large bowl, beat the eggs.
- Stir everything into the eggs, except the flour and baking powder.
- Add the flour and baking powder. Fold gently.
- Spoon the mixture into the baking cases, almost to the top.
- Bake for 25 minutes, until puffed and golden.
- Enjoy (they're very moreish!)
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)