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!
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)
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.
Perfect for packed lunch, picnic and a lunchtime snack.