Courgette and gruyère muffins

An ideal addition to any lunchbox, these savoury mufns have a lovely light texture and are perfect for a mid-morning or afternoon snack. They’re also delicious served with soup.

  • Preparation time: 15 minutes
  • Cooking time: 20 minutes
  • Total time: 35 minutes 35 minutes

Makes: 12


200g Duchy Originals from Waitrose organic brown self-raising flour
1⁄2 tsp bicarbonate of soda
50g Waitrose LOVE Life four 
grain porridge
1 tbsp finely chopped fresh rosemary
200g coarsely grated courgettes, squeezed to remove excess juice
1⁄2 tsp ground black pepper
50g gruyère, coarsely grated
2 eggs
170ml fat-free Greek yogurt
3 tbsp olive oil 


  1. Heat the oven to 200°C, gas mark 6. In a large bowl, mix together the flour, bicarbonate of soda, porridge, rosemary, courgettes, pepper and three- quarters of the cheese. Make a well in the centre.
  2. In a separate bowl, beat together the eggs, yogurt and olive oil. Pour into the courgette mixture and gently stir together but don’t over-mix. Don’t worry if the mixture seems a little dry, because the courgettes will release liquid as they cook.

  3. Spoon into 12 muffin cases and scatter over the reserved cheese. Bake for 18-20 minutes, until risen, firm and lightly browned. Best eaten on the day of baking. 

COOK’S TIP: Try adding a large handful of frozen or fresh sweetcorn kernels to the mixture.