Make a batch of these easy savoury muffins for your next picnic or an easy lunch. These cheesy bites with seasonal veg are great for lunchboxes
Prep:15 mins
Serves 8
1 courgette (about 175g grated weight)4 spring onions, finely chopped225g self-raising flour1 roasted red pepper from a jar, drained and finely chopped100g parmesan, finely gratedfew rosemary sprigs, needles picked and finely chopped2 eggs, beaten90ml sunflower oil50-100ml whole milk
STEP 1Heat the oven to 200C/180C fan/gas 6 and line a eight-hole muffin tin with muffin cases. Coarsely grate the courgette into a fine sieve and use clean hands to squeeze out as much liquid as possible over the sink. Tip into a bowl with the spring onions, flour, roasted red pepper, most of the cheese and the rosemary, along with lots of black pepper and a pinch of salt.STEP 2Crack the eggs into a jug, pour in the oil and top up with enough milk to make 300ml. Beat together, then pour into the courgette mixture and mix to a smooth batter. Divide between the cases, top with the remaining cheese and bake for 25-30 mins until risen, firm and golden brown on top. Leave to cool completely on a wire rack. Will keep for up to three days in an airtight container in the fridge.
