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Courgette, Spinach and Ham Muffins

Courgette, Spinach and Ham Muffins

Prep Time: 10 mins Cooking Time: 15 mins


  • 1/4 cup (62ml) milk
  • 1/2 cup (125ml) full fat thick plain yogurt
  • ¼ cup (62ml) unsalted butter, melted
  • 2 medium eggs, whisked
  • 2 cups (250g) self-raising flour
  • 1 cup (125g) grated mild cheese
  • 90g low salt ham, cut into small pieces
  • 1 small courgette, grated (squeeze in a muslin or tea towel to drain excess moisture)
  • A handful of spinach, finely chopped



Preheat the oven to 180°C and grease or line a 12-hole muffin tray with cases


In a bowl, mix together the milk, yoghurt, butter and eggs - reserve


In a separate bowl, mix together the flour, cheese, ham, courgette and spinach


Pour the wet ingredients into the dry ingredients – stir gently to combine, but do not over-mix as this will lead to tough muffins


Divide the mixture evenly between the muffin cases


Bake your muffins in the oven for 15 minutes, or until golden brown and a knife comes out clean from the centre to show that they are cooked through


Serve once cooled.

Given the popularity of my cheese and courgette muffins, I have adjusted the recipe slightly and packed some spinach into this version to up the iron-ante. I hope you enjoy this recipe just as much!

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