Luke and I had planned on having a picnic today but the rain had left the ground all damp so we had an indoor picnic instead. These delicious muffins are simple to make and are ideal for packing into a picnic basket. The end result is a light but moreish savoury snack that lends itself to any vegetable - carrots, spinach or sun dried tomatoes work just as well as the courgette.
Luke's Verdict: 'Mmm deeelicious! Bit more?'
Recipe:Prep/5mins Cooking/25 mins Serves:6-12
2 large eggs
100ml cold milk
1 spring onion, finely chopped
1 handful flat-leaf parsley, chopped
275g grated mature cheddar
1 large courgette (about 275g), grated
275g plain flour
3 tsp baking powder tsp paprika
In a large bowl, beat the eggs well, then stir in everything except the flour and baking powder, and mix. Place muffin papers in the pockets of a 12-hole muffin tray and heat the oven to 200C (180C fan-assisted)/390F/gas mark 6.
Sift the flour and baking powder into the mix in the bowl, fold through gently, then spoon into the prepared cases almost to the top. Bake for about 25 minutes until puffed and golden.
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