Zucchini and Cheese Muffins

I’m going to tell you something now that I hope you take to heart:
Just because they’re muffins does not mean that you don’t use cupcake cases.
I’m telling you this for your own sake. Who wants to be scouring out muffin trays on a Monday morning, right?!
If you’ve got a silicone muffin tray, I’ll let you off the hook – but otherwise, use cupcake cases, ok?

So, now that’s settled …

As I said when I posted this picture on Instagram, these are great for school lunch boxes. My son (the fussy eater) loves them, and flattens a batch in no time.

You can sprinkle a little grated cheese on top before baking, but the fussy-eater peels that off and discards it, so I don’t bother with that step anymore!

Zucchini and Cheese Muffins
Recipe adapted from 
“The One & Only Cupcakes & Muffins Cookbook” (New Holland Press) 

Preheat the oven to 180’C
Line a muffin tray with 10 cupcake cases

220 g cake flour
1tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
100g finely grated courgettes / zucchini
100g greater cheddar cheese (+ extra for sprinkling – optional)
180ml buttermilk
60ml canola oil
1 XL egg

Place the grated zucchini and cheddar into a large mixing bowl.
Sift in the flour, salt and raising agents. Mix well.

In a jug, measure out and whisk together the buttermilk, oil and egg.

Make a well in the centre of the ingredients in the mixing bowl.
Pour in the wet ingredients.
Mix gently until just combined.

Spoon the batter into the prepared cupcake cases. (Now’s the time to sprinkle over that extra cheese if you’e doing it).

Bake for 20 minutes or until golden brown.
Remove from the oven; serve while warm, or allow to cool before packing in lunch boxes.

Change things up by adding some finely chopped crispy bacon, sundried tomatoes, fresh parsley, etc.
Let me know what you try and how that turns out.

Happy baking.