My mum and dad have an allotment. It’s fantastic for us because at certain points in the year we get presented with bags full of tomatoes, beans, potatoes, onions (and of course the occasional slug)! At the moment it’s leeks and cabbages but come end of summer/early autumn the courgettes get out of control and the marrows arrive. So I’ve become a wealth of courgette based recipes. From courgette bread to courgette bake (one for another time, this is a massive family favourite), courgette cake and of course, plain old courgette.
Now I’m something of an anti-sugar tyrant when it comes to Isaac’s diet so I discovered a savoury muffin recipe that satisfies my need to bake, has no sugar and also uses up all those courgettes! They went down well at Isaac’s toddler group Jubilee party this morning (with mums and toddlers) so I thought I’d share the love. Oh and I should add that they are really easy to make and older toddlers could get involved with making them too.
Cheese and Courgette Muffins (adapted from Simon Rimmer’s BBC Goodfood Gruyere and Courgette Muffins recipe)
- 225g/8oz self-raising flour (I used plain flour)
- 1 tsp baking powder (heaped tsp if using plain flour)
- 100g/3½oz courgette, grated
- salt and freshly ground black pepper (optional)
- 75g/2¾oz cheese, grated (I used a mixture of Pecorino and Cheddar since Isaac isn’t great with cow’s milk and Pecorino is sheep’s)
- 175ml/6fl oz full fat milk
- 1 large free-range egg, beaten
- 75ml/2¾fl oz olive oil, plus extra for greasing
- 1 tbsp chopped fresh rosemaryMethod:
Combine the flour, 2/3 of the cheese, seasoning, rosemary and courgette in a large mixing bowl.
Combine the wet ingredients, egg, milk and oil, in another bowl and beat well.
Combine the wet and dry ingredients until just combined and separate into muffin tins. Sprinkle with the remaining cheese. This is enough mixture for 12, full, standard fairy cake sized muffins or six, large muffins. I’ve also made it as a loaf cake and cut it into bits for little fingers.
Bake for 10-20 minutes at Gas Mark 4, 180 degrees (time will depend on size).
These are great served warm for breakfast or as part of a picnic or party food.
4 thoughts on “Cheese and Courgette Muffins (baby and toddler friendly)”
Just taken my first try at these out of the oven… Looking forward to trying them with Eleanor after nap time. Here’s to our new healthy snacks.
Great stuff! Hoping to rustle up some pineapple/oat bars myself later. Let me know how they taste x
Are these suitable for freezing?
Hi Deirdre, yes I’ve frozen them and they’ve been fine.