Tuesday, 1 October 2013

Herby Courgette Muffins

The oven definitely works... I got to experience that yesterday when I was making these little savoury treats! I managed to accidentally turn on the grill, and so they got a little more crispy than I would have liked for them to!

Anyway, these are delicious! Cut them in half, and pour some sweet chilli sauce over - and you're ready to go! These are great for packed lunches as well. I chose to use 25g parmesan instead of 50g normal, grated, low-fat cheese. You can use the latter if you want the muffins extra moist, and it should only add 10-20 calories extra per muffin.

Actually, next time I make these, I might half the amount of flour, as the batter was a little thick!

Herby Courgette Muffins
(Makes 12, about 190 calories each)


1 courgette, grated, and placed in a sieve over a bowl with a little sea salt sprinkled on top. Let it sit for half an hour, before you squeeze off excess water
1 medium-sized red onion, finely chopped
4 eggs
250g quark or fat free Greek yogurt
250g plain flour
150g wholemeal flour
2 tbsp sunflower oil
3 tsp baking powder (or 50/50 baking powder and bicarbonate of soda)
25g grated Parmesan cheese
A handful of fresh basil leaves, chopped
A little ground black pepper
Other herbs of choice (optional)

Sweet chilli sauce to serve

- Pre-heat the oven, 200ºC.

- Then whisk together the eggs with the quark/Greek yogurt. Mix in the flour and rising agents. After you have added these ingredients and it is well incorporated, add all the other ingredients but the oil.

- Use the sunflower oil to grease 12 muffin tins, then divide the mixture between them, and pop them into the oven to bake for approximately 20-25 minutes.

- Leave to cool for a bit before serving.

I bet these would be great to tear and dip into a nice bowl of soup too!


Original source:
http://www.frukt.no/kokeboka/kakerbakst/urtemuffins-med-squash/

- Jules

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