To this day, my cheese and vegetable muffins remain one of the top three most popular recipes on this blog. For my BBC Three Counties Radio Show, “Three Counties Kitchen” last Sunday evening, I cooked a brand new savoury muffin recipe. I may actually even prefer it to the original on this blog!
If you want to hear the recipe from my BBC radio show, click on the player below:
Makes 12 large savoury muffins
Preparation time 15 minutes
Cooking time 20-22 minutes
310g self-raising flour
1 large/2 small courgettes
150g freshly grated parmesan
8-10 sun-dried tomatoes in oil, sliced
80ml olive oil
Preheat your oven to 180°C/350°F/Gas Mark 5.
- Mix together the cheese and the flour, then coarsely grate the courgette into the bowl and, finally, add the sun-dried tomatoes.
- Add the milk, olive oil and eggs and mix to a lumpy, fairly thick batter.
- Lightly oil the muffin tins and fill each individual cup to the top with the muffin mix.
- Bake in the middle of the oven for 20-22 minutes. The muffins are ready when they are golden on top and fairly dense to the touch. Best served warm, 5 to 10 minutes after coming out of the oven but they can last a few days in an airtight container or several weeks in the freezer. If you are not eating them on the day they are cooked, just bring them to life quickly again with 20 seconds in a microwave.