Savoury muffins

Make a batch of these easy savoury muffins for your next picnic or an easy lunch. These cheesy bites with seasonal veg are great for lunchboxes

  • Prep:15 mins
    Cook:30 mins
    plus cooling
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 281
  • fat 17g
  • saturates 4g
  • carbs 22g
  • sugars 0g
  • fibre 1g
  • protein 9g
  • salt 0.5g


  • 1 courgette (about 175g grated weight)
  • 4 spring onions, finely chopped
  • 225g self-raising flour
  • 1 roasted red pepper from a jar, drained and finely chopped
  • 100g parmesan, finely grated
  • few rosemary sprigs, needles picked and finely chopped
  • 2 eggs, beaten
  • 90ml sunflower oil
  • 50-100ml whole milk


  1. Heat the oven to 200C/180C fan/gas 6 and line a eight-hole muffin tin with muffin cases. Coarsely grate the courgette into a fine sieve and use clean hands to squeeze out as much liquid as possible over the sink. Tip into a bowl with the spring onions, flour, roasted red pepper, most of the cheese and the rosemary, along with lots of black pepper and a pinch of salt.

  2. Crack the eggs into a jug, pour in the oil and top up with enough milk to make 300ml. Beat together, then pour into the courgette mixture and mix to a smooth batter. Divide between the cases, top with the remaining cheese and bake for 25-30 mins until risen, firm and golden brown on top. Leave to cool completely on a wire rack. Will keep for up to three days in an airtight container in the fridge.

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