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Courgette, spinach and Parmesan muffins
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A picture of Courgette, spinach and Parmesan muffins.

Courgette, spinach and Parmesan muffins

Beth Harper
Beth Harper @betherina
Bristol

I hope everyone is staying safe and getting in ok at home! I’ve just made these using random stuff in my cupboard and fridge but I reckon you can substitute the veg and cheese for any veg and cheese you have. You might just need to adjust cooking times slightly. #stayathome

I hope everyone is staying safe and getting in ok at home! I’ve just made these using random stuff in my cupboard and fridge but I reckon you can substitute the veg and cheese for any veg and cheese you have. You might just need to adjust cooking times slightly. #stayathome

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Courgette, spinach and Parmesan muffins

Beth Harper
Beth Harper @betherina
Bristol

I hope everyone is staying safe and getting in ok at home! I’ve just made these using random stuff in my cupboard and fridge but I reckon you can substitute the veg and cheese for any veg and cheese you have. You might just need to adjust cooking times slightly. #stayathome

I hope everyone is staying safe and getting in ok at home! I’ve just made these using random stuff in my cupboard and fridge but I reckon you can substitute the veg and cheese for any veg and cheese you have. You might just need to adjust cooking times slightly. #stayathome

Read more
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Ingredients

Makes. 24 servings
  • 1courgette, grated
  • 50-100 gParmesan (or any hard cheese)
  • 225 gself raising flour
  • 4 tbspolive oil
  • 75 gtoasted pine nuts (or any nuts)
  • 1 handfulchopped spinach
  • Salt and pepper
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Steps

  1. 1

    Preheat the oven to 180c (fan)

  2. 2

    Put all the ingredients into a bowl and mix it all together

    A picture of step 2 of Courgette, spinach and Parmesan muffins.
  3. 3

    Spoon the mixture into individual cake cases

    A picture of step 3 of Courgette, spinach and Parmesan muffins.
  4. 4

    Cook in the oven for about 25 mins until golden brown on the top and a slight squidge when you press them

  5. 5

    Leave to cool on a tray

    A picture of step 5 of Courgette, spinach and Parmesan muffins.
  6. 6

    You can freeze them for up to 2 months or they will last 2-3 days in an airtight container

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Beth Harper
Beth Harper @betherina
on March 27, 2020 11:47
Bristol
I'm a food adventurer and love to try new things. Recently gave up alcohol (drinking) so developing some mocktail recipes too!Join me as I cook around the world from my kitchen from A-Z and follow me on Instagram @betheatworld
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