Zucchini muffins
An easy savoury bake that is prefect for breakfast, lunch or a picnic. These zucchini muffins with goat’s cheese and tomatoes are a delicious choice. They are light, moist and packed with fresh flavours, making them ideal for using up summer zucchini.
Servings: 9 muffins
Equipment
- 1 Muffin tin
- 1 box grater
- 9 paper muffin liners
Ingredients
- 1 zucchini grated
- 50 g butter melted
- 200 ml flour
- 100 ml rolled oats
- 100 ml Greek yogurt
- ¼ tsp salt
- 1 egg
- 1 tsp baking powder
- 1 tsp bicarbonate
- 5 cherry tomatoes halved
- 75 g soft goat’s cheese no rind
Instructions
- Grate 1 zucchini on the largest side of your box grater and pat dry between two pieces of kitchen roll.
- Melt 50 g butter and let cool.
- Set the oven to 200 °C (392 °F)
- Add 200 ml flour, 100 ml rolled oats, 100 ml Greek yogurt, 1/4 tsp salt, 1 egg, 1 tsp baking powder, 1 tsp bicarbonate in a large bowl and stir with a large spoon or spatula. The batter will feel very stiff, not like a regular muffin batter.
- Divide the batter into nine large muffin liners. If you have a muffin thin, use it to help keep the shape of your muffins. The batter will reach about 2/3 of your muffin liners.
- Halve 5 cherry tomatoes and cut the 75 g soft goat’s cheese into large chunks.
- Add chunks of goat’s cheese and one half cherry tomato face up on top of the muffin batter and gently press them into the batter.
- Bake in the oven for twenty minutes. Check the middle with a cake stick that it is dry or bake for another five minute before checking again.