Gruyère and Courgette Muffins

Savory vegetarian muffins made with grated courgette, Gruyère cheese, and fresh rosemary. Perfect for a quick brunch or snack.

Baking Vegetarian Cheese Courgette Brunch

Estimated Nutrition

Calories

409.1

kcal / serving

2045.5 kcal total

Carbs

32.4g

per serving

161.8 g total

Fat

27.1g

per serving

135.4 g total

Protein

11.6g

per serving

58.2 g total

Cook Time

minutes

Serves

muffins

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

225

Self-Rising Flour

tsp

Baking Powder

Dairy

Gruyère

grated

175

Milk

full fat

piece

Egg

free-range, beaten

Butter

to serve

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

tbsp

Rosemary

fresh, chopped

OilsFats

Olive Oil

plus extra for greasing

Vegetables

100

Courgette

grated

Method

Bake for another 10 to 15 minutes until golden brown.

Sprinkle the remaining 25g of cheese over the muffins.

Divide the batter into the muffin holes and bake for 10 minutes.

Combine the liquid mixture and rosemary with the dry ingredients.

Whisk the milk, egg, and olive oil together in a separate bowl.

Mix the flour, baking powder, courgette, seasoning, and 50g of the cheese in a bowl.

Grease 5 holes of a muffin tray with olive oil.

Preheat the oven to 180°C.

Serve the muffins warm with butter.