zoom Courgette and salad onion muffins

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    Courgette and salad onion muffins

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    Courgette and salad onion muffins

    Leave the loaf in the bread bin and take some of these goodies on your next picnic: their fresh, strong flavour deserves to be enjoyed before a splendid view

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

    Makes: 12


    150g self raising flour
    150g plain flour
    2 tsp baking powder
    150g mature Cheddar
    ½ tsp salt
    ½ tsp cracked black pepper
    2 medium eggs, lightly beaten
    200ml whole milk
    150g courgettes, grated
    3 salad onions, trimmed and finely chopped


    1. Heat the oven to 180°C/gas 4. Butter a 12-cup muffin tin and line with squares of greaseproof paper, overlapping the edges slightly (or use large muffin cases).
    2. Sieve the two flours and the baking powder into a large bowl. Add the Cheddar and seasoning.
    3. Beat the eggs and milk together until smooth. Add this mixture to the dry ingredients and stir gently and thoroughly until well combined. Lightly stir in the courgettes and salad onions.
    4. Spoon the mixture into the lined tin and cook for about 20 minutes, until the muffins are risen and golden, and are firm but springy to the touch. Leave to cool. (The muffins can be stored in an airtight container for up to three days; they can also be made in advance and kept in the freezer for 2 months.)

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    Drinks recommendation

    A glass of one of the new, blonde English ales, well chilled, makes the perfect picnic partner – and the stronger the Cheddar, the better.


    Average user rating

    4 stars