Perfect savoury lunch/brunch/soup dunker/snack/on-the-go breakfast. Adapt as you like, it’s very forgiving! Makes 12
- 1 large courgette or 2 small ones
- 2 spring onions, finely chopped
- 25g fresh herbs, finely chopped (parsley and dill are a lovely combination, but you could go with some oregano, marjoram, mint – whatever soft herbs you have in the fridge. Or just 1 tsp of dried herbs of your choice)
- 225g plain flour
- 3 tsp baking powder
- 100g cheddar cheese
- Salt and pepper
- 2 eggs
- 125ml milk
- 50ml olive oil
- Pre-heat oven to 180C fan (200C) and fill a 12-hole muffin tin with muffin cases
- Grate the courgette and then dump the pile of gratings into the centre of a clean tea towel
- Gather the tea towel into a pouch surrounding the courgette, then (over the sink) twist and squeeze out as much liquid as you can
- Dump the now-much-drier courgette into a large bowl and add the spring onion, herbs, flour, baking powder, cheese, salt and pepper
- In a separate bowl, whisk together the eggs, milk and olive oil
- Pour the wet into the dry and use a spoon to combine all the ingredients until just mixed
- Spoon into the muffin cases, splitting the thick batter evenly between the 12
- Bake for 20 mins until the tops are golden and they’re cooked through
- Cool in the tin and them tumble out into a basket to serve or into an airtight container to keep for later. They also freeze really well
Sophie cooks 