Cheesy Courgette Muffins
PREP 15 MIN•COOK 30 MIN
GF
NS
NF
V
Number of servings
2
1⁄8 cup (22 1⁄2g) spelt flour (or gluten free)
1⁄3 tsp baking powder
1⁄8 tsp salt
1⁄3 courgette (medium) grated
1 large egg lightly beaten
2⁄3 spring onion thinly sliced
1⁄8 bunch of fresh basil (150g bunch) leaves picked & chopped
1⁄8 cup (40g) cottage cheese
1⁄8 cup (20g) cheddar cheese grated
Preheat oven to 180°C/fan 160°C/gas 4 and line a 12-hole muffin tin, with muffin papers.
Place flour, baking powder and salt in a large bowl and whisk to combine.
Squeeze courgette between your hands to remove as much liquid as possible, add to flour mixture and toss to coat.
Add eggs, onion and basil and stir to combine. Fold through cottage cheese and cheddar cheese until just combined.
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.
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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