Cheesy Courgette Muffins

PREP 15 MIN
COOK  30 MIN

GF

NS

NF

V

Number of servings
2
Ingredients

18 cup (22 12g) spelt flour (or gluten free)

13 tsp baking powder

18 tsp salt

13 courgette (medium) grated

1 large egg lightly beaten

23 spring onion thinly sliced

18 bunch of fresh basil (150g bunch) leaves picked & chopped

18 cup (40g) cottage cheese

18 cup (20g) cheddar cheese grated

Methodbased on 12 servings
1

Preheat oven to 180°C/fan 160°C/gas 4 and line a 12-hole muffin tin, with muffin papers. (Alternatively grease)

2

Place flour, baking powder and salt in a large bowl and whisk to combine.

3

Squeeze courgette between your hands to remove as much liquid as possible, add to flour mixture and toss to coat.

4

Add eggs, onion and basil and stir to combine. Fold through cottage cheese and tasty cheese until just combined. 

5

Spoon mixture into muffin tin and bake for 30 minutes until golden and cooked in the centre. 

Store muffins refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.

Nutritional Informationper serving

Energy (kJ)

608 kJ / 145 cals

Protein

11 g

Fat

7.3 g

Sat. Fat

3.6 g

Carbs

7.9 g

Sugar

1.2 g

Fiber

1.1 g

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