BLW Recipe: Herby Courgette and Cheese Muffins

Making these tasty, moist muffins in advance means they are great for a quick lunch and perfect for lunch boxes.

Makes 6 adult muffins and 6 baby muffins.

Ingredients:

2 cups self-raising flour

1 tsp dried oregano

1/4 cup vegetable oil

1 cup water

1 courgette, grated

50g cheddar cheese, grated

 

Method:

1. Preheat the oven to 180^oc and oil a muffin or bun tin with space for 12 muffins. Line each hole with a muffin case.
2. Add the flour and oregano into a large mixing bowl.
3. In a separate jug or bowl add the water and oil and mix.
4. Add the water and oil mixture slowly to the dry ingredients, mixing all the time.        
5. Once the mixture has come together add in the courgette and cheese and stir.
6. Spoon the mixture into each of the cases, I did 6 larger muffins and 6 smaller ones.
7. Put into the oven for 18-20 minutes or until golden on the top and cooked through.
8. Transfer the muffins to a baking tray to cool.
9. Serve! We had ours with tomatoes and some natural yogurt for a weekday lunch.