Get in touch!

We'd love to hear from you! Please use the contact form on the right to send us feedback or, alternatively, use one of the methods below.


020 3151 7570



123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.


ABEILLE | Cellular Blankets | The Perfect Layer

Brie, courgette & red pepper muffins


Brie, courgette & red pepper muffins As always I am on the continuous search for recipes with hidden vegetables in it. This recipe is great and Florence enjoyed helping me make them. I was pleasantly surprised that she ate two afterwards for her lunch! 20140220-124707.jpg


There are not too may ingredients and unlike some recipes not too many directions...


Ingredients… knob of butter 2 small or 1 large courgette, cut into small cubes 250g self-raising flour 1 tsp baking powder 1 tbsp fresh oregano leaves or 1 tsp dried 3 eggs, lightly beaten 100ml milk 5 tbsp sunflower oil 2 red peppers, skinned and cut into bite-sized pieces 85g cheddar, grated 100g brie or Camembert (I just used extra cheddar) 20140220-124733.jpg

Method… Heat oven to 190C/170C fan/gas 5. Line 10 holes of a muffin tin with paper cases. Melt the butter in a pan and gently cook the courgettes for about 5 mins until softened. Mix the flour, baking powder, oregano and some seasoning in a large bowl. Make a well in the centre and add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min or so to make a smooth batter. Add the courgettes, peppers, two-thirds of the cheddar and all the Brie or Camembert to the batter, stirring well. Divide between the muffin cases and sprinkle with the remaining cheddar. Bake for 25-30 mins until the muffins feel firm to the touch and are golden and crusty on top. Serve warm or at room temperature. 20140220-124721.jpg


Perfect for packed lunch, picnic and a lunchtime snack.


Daisy x