Mediterranean muffins
These savoury muffins are a brilliant way to turn leftover odds and ends into something delicious. Filled with bright flavours like cheddar, spring onions and courgette they’re a great alternative to sweet bakes and perfect for breakfast, lunchboxes, or snacking on the go.
Ingredients
150g wholemeal flour
¼ tsp baking powder
40g butter
85g coarsely grated courgette
½ tsp dried oregano or thyme
2 spring onions – chopped
30g cheddar cheese – grated
1 egg – lightly beaten
125ml milk
3 cherry tomatoes – sliced
Method
1. Preheat the oven to 190°C and put 6 muffin cases in a tin.
2. Put the flour in a bowl and add the baking powder.
3. Cut the butter into cubes and rub into the flour using your fingertips until the mixture resembles breadcrumbs.
4. Stir in the courgette, herbs, cheese and spring onions.
5. Add the egg and milk and mix lightly until just combined.
6. Spoon the mixture into the cases and top each one with two tomato slices.
7. Bake for 25 minutes then allow to cool slightly before servng.
Recipe courtesy of Food for Thought, part of the Lily project, King’s Lynn & West Norfolk
