Courgette, Brie and Red Pepper Muffins

savoury muffins

Courgette, Brie and Red Pepper Muffins

By now dear readers we are in the middle of a heat wave…right?

Long summer days, with little to do but pack picnics, take the kids/loved ones/prospective loved ones that you are trying to impress/just yourself because everyone else is vastly irritating (even the dogs) and walk the hills, head to the beach or find a well-appointed park.

This is the time to step out of doors and embrace life (or avoid house work/work/unannounced visitors). I’m here to help…re read my previous columns and bake oodles of cakes and just balance things up with these savoury muffins. Everyone loves a muffin…it’s just they didn’t realise there could be savoury ones as well.

I packed my daughter off to school recently having trialled these very muffins for your benefit, saying –  “I’ve put a muffin in your bag love.”

…I must admit the hug threw me off guard but normal service was resumed when later that day she stomped in mumbling “oh VERY funny!” and I realised my error.

(don’t let that put you off…just don’t mislead hormonal teenage girls). ENJOY X

 

Ingredients (this will make about 10 muffins)

Knob of butter

Salt and pepper to taste

2 small or 1 large courgette, cut into small cubes

250g self-raising flour

1 tsp baking powder

1 tbsp fresh oregano , chopped finely

1 tbsp of fresh parsley, chopped finely

3 free range eggs, lightly beaten

100 ml milk

5 tbsp sunflower oil

2 red peppers, diced

100g cheddar cheese, grated

100g brie or camembert

 

Use the Portmeirion yorkshire pudding tray with deep pockets for large muffins

 

 

Method

  • If you are not using an Aga pre-heat your oven to 170C (fan)/ 190C /gas 5
  • Place paper muffin cases in your muffin tray.
  • Melt the butter in in a pan on the simmering plate and cook the courgettes for about 5 mins to soften.
  • Mix the flour, baking powder, chopped herbs and seasoning together in a large bowl.
  • Make a well in the centre and add the beaten eggs, milk and oil. Mixing all the time with a wooden spoon or whisk and drawing all the flour into the centre. Beat until a smooth batter is formed.
  • Add the courgettes, peppers, 2/3 of the cheddar and all of the soft cheese to your mixture and continue to stir well until suitably combined.
  • Evenly divide the mixture between the 10 muffin cases and sprinkle over the final 1/3 of cheddar cheese.
  • Place a grid shelf on the lowest set of runners in your baking oven and bake for approx. 25 minutes or until the muffins are golden and firm to touch.
  • 2 oven Aga instructions: Hang a large roasting tin from the lowest set of runners in your roasting oven, place the muffin tray inside the roasting tin and set the cold plain shelf on the second set of runners above. Bake for 20 minutes and then check.
  • Best served warm or at room temp.