Ideal for breakfast, snacks or to have with soup for lunch. Brilliant for freezing! Makes 24 mini or 12 standard muffins.
75g Wholemeal flour
75g Plain flour
3 teaspoons Baking powder
100g Grated Courgette
60g Grated Cheddar Cheese
1 tablespoon dried Parsley or Oregano 1 Egg
2 Tablespoons Vegetable Oil
Preheat the oven to 200°C (400°F/Gas Mark 6)
Place muffin cases into a muffin tray (or use a little oil to grease the tray)
Sieve the wholemeal flour, plain flour and baking powder into a bowl.
Add the courgette, cheese and herbs.
In a separate bowl, beat the egg.
Add the milk and oil to the egg and stir well.
Pour the egg mixture over the flour & courgette mixture and stir well.
Using a spoon place the mixture into the muffin cases/lined tray.
Bake in the oven for 12-15 minutes or until golden brown.