Cheese, Tomato and Courgette Muffins

225 g wholemeal self- raising flour
1/2 tsp salt
100 g courgettes, grated
100 g cheddar cheese, grated
175 ml milk
1 tsp pesto
1  egg
2 tbsp olive oil
12 cherry tomatoes


Preheat the oven to 200C. If you’re using a fan oven, reduce the heat to 180C. Line a 12 hole muffin tin with paper muffin cases.In a large bowl, combine flour with salt, courgettes, cheese. Season with freshly ground black pepper. In a separate bowl or jug, mix together milk,  pesto, free-range egg and olive oil. Pour this mixture into the dry ingredients. Gently stir together until just combined. Spoon the muffin mixture into the paper cases. Pierce 12 cherry tomatoes with a sharp knife and push one cherry tomato into the top of each muffin.Bake in the preheated oven for 20-25 mins until the muffins are well risen,  golden and firm. Eat warm or cold.



Ost, tomat och zucchini muffins

225 g fullkornsmjöl
½ tsk bakpulver
½  tsk salt
100 g zucchini, riven
100 g cheddar ost, riven
175 ml mjölk
1 tsk pesto
1  Ã¤gg
2 msk olivolja
12 körsbärstomater

Värm ugnen till 200C. I en stor skÃ¥l, blanda mjöl, salt, squash och ost. Smaka av med nymalen svartpeppar. I en annan skÃ¥l, blanda ihop mjölk, pesto, ägg och olivolja. Häll blandningen i de torra ingredienserna. Blanda försiktigt. Skeda upp smeten i muffinsformar. Dela körsbärstomaterna och tryck ner i smeten. Grädda i 20-25 minuter tills muffinsen är gyllenebruna. Kan ätas varma som kalla.