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!
All Recipes/ Snacks/ Sweet Treats
Courgette, Spinach and Ham Muffins
Courgette, Spinach and Ham Muffins
Ingredients
- 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
Instructions
1
Preheat the oven to 180°C and grease or line a 12-hole muffin tray with cases
2
In a bowl, mix together the milk, yoghurt, butter and eggs - reserve
3
In a separate bowl, mix together the flour, cheese, ham, courgette and spinach
4
Pour the wet ingredients into the dry ingredients – stir gently to combine, but do not over-mix as this will lead to tough muffins
5
Divide the mixture evenly between the muffin cases
6
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
7
Serve once cooled.
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