Easy Courgette and Cheese Savoury Muffins {For a Lunchbox or Picnic}

These little courgette and cheese muffins are really quick, easy and great to make with kids. They are perfect for taking on a picnic or popping in a lunchbox in place of a sandwich. They also a great after school snack.

They’re also a good way to smuggle some extra veg into fussy kids. They’re cheesy without being overly cheesy - the cheese gives a rich savoury flavour. Parmesan or mature cheddar give a lovely flavour along with some herbs and mustard.

---

Easy Courgette and Cheese Savoury Muffins {For a Lunchbox or Picnic}

• Makes: 12 Muffins

• Time:  10 mins prep + 20 mins baking

• Cost: 14p per muffin

• Calories:  207 per muffin

Ingredients:

• 350g self-raising flour

• 1 tsp baking powder

• Pinch dried thyme or other dried herbs (optional)

• 80-100g grated parmesan or strong cheddar

• 1 small courgette, grated (about 100g)

• 2 eggs, whisked

• 250ml milk

• 100ml vegetable oil

• 1 tsp Dijon mustard (optional)

• Salt & pepper to taste

Method:

1. Preheat the over to gas mark 6 / 200 C / 180 fan. Line a 12-hole muffin tin with paper cases.

2. Combine the flour, grated cheese, baking powder and dried herbs in a large bowl.

3. Mix the remaining ingredients in another bowl or large jug. Make a well in the centre of the 'dry' ingredients and pour in the 'wet'. Using a blunt knife, stir until just combined. Do not over mix or you will get tough muffins.

4. Spoon the mixture evenly into the muffin cases. Bake for 20 - 30 minutes until risen and golden.