It seems that everyone has fully embraced the idea of a 'healthy' January (me included) and I am finding it hard to find an appreciative audience for any calorie-laden baking that I suggest. So I scoured my recipe books for a (relatively) healthy muffin. With a list of ingredients that includes wholemeal flour and courgettes this is a January dream. As my fast diminishing pile of baked-goods proves, these muffins make a tasty snack any time of the day. I can't pretend I'm not excited about baking gooey, sugary, sinful treats once again but for now this is a pretty darn tasty alternative. Have a go...
cheese and courgette muffins
225g wholemeal self- raising flour
1/2 tsp salt
100g courgettes, grated
100g cheddar cheese, grated
175ml milk
1 tsp pesto
1 egg
2 tbsp olive oil
1. Preheat the oven to 200C. Line a 12 hole muffin tin with paper muffin cases.
Mix together the flour, salt, courgettes and cheese. Season with freshly ground black pepper.
2. In a separate bowl, mix together the milk, pesto, egg and olive oil. Pour this mixture into the dry ingredients. Gently stir together until just combined.
3. Spoon the muffin mixture into the paper cases.
4. Bake in the oven for 20-25 mins.
These are best eaten warm.
