We are entering late summer and with a bank holiday weekend on the horizon it’s time to make the most it and squeeze those last BBQs and picnics in before the schools go back and the supermarkets are tormenting us with Christmas goods.
And would you believe it, these muffins make a welcome addition to any picnic hamper! Studded with bits of cheese and salad onion and flecked with green from the courgette they make a great alternative to bread. They can easily be cut in half and stuffed with something – ham for example – or eaten simply with some butter.
Most of the picnics I have had have been spontaneous. I think it’s the best way – take the weather by surprise, because if you plan a BBQ or a picnic the chances are that it will piddle down with wetness from the sky. But obviously you can’t be too spontaneous if you want to have these muffins, just pretend you are making them for some other reason, like breakfast. Ooooh, these would be good for breakfast too. Maybe with a little scrambled egg on the side . . .
They are incredibly easy to make and don’t contain any additional fat other than that found in the cheese and the egg, and the courgette keeps them lovely and (m-word warning klaxon) moist. *shudders*
The recipe makes 6 but can be multiplied if you need to make more. I kept the quantity as low as possible because if there is only one of you eating the things it can often feel like you are disappearing underneath a mountain of them if you are faced with 12 of them and they have to be eaten as soon as possible, because let’s face it, most things are best eaten fresh(ish).
Courgette & Salad Onion Muffins
- 1 large egg
- 100ml unsweetened almond milk, or milk of your choice
- 75g cheddar cheese, grated
- 150g gluten-free self-raising flour
- 1/4 tsp sea salt
- 1/4 tsp freshly grated pepper
- 2 small salad onions (aka scallions), finely chopped
- 75g courgette, grated
- Pre-heat the oven to 180 Celsius / 160 fan / 350 Fahrenheit. Line 6 holes of a 12-hole muffin tin with paper cases or use two overlapping squares of baking paper.
- Whisk together the egg and milk until frothy.
- Add the cheese, flour, salt and pepper and mix until combined.
- Stir in the salad onions and courgette.
- Divide the batter between the cases and bake for 20 – 30 minutes, until risen and golden and firm to the touch with a little bit of bounce. A skewer inserted into the middle should come out clean.
- Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Store in an air-tight container away from direct sunlight.
© The Pink Rose Bakery 2015