Courgette Savoury Muffin

When it comes to packing lunchboxes, savoury muffins and flapjacks are always a huge hit here. My son has a lunchbox for school most days and he quickly gets bored of sandwiches. He has always loved finger foods so it came as no surprise when school informed me that he wasn't eating the hot meal that is provided for him. So while he loves finger foods he is a bit of a veg dodger so I love creating healthy lunchbox filers that I know have hidden goodness in them.

Courgette Savoury Muffin

Ingredients

175g self raising flour

1/2 tsp bicarbonate of soda

50g grated courgette, water squeezed out

2 eggs, beaten

125ml of whole milk

125ml of grated cheese

Pinch of black pepper

Method

Preheat the oven to 160 fan. Sift the flour, pepper and the bicarbonate of soda into a large bowl and make a well. In a separate bowl whisk the eggs and milk together. Then add the cheese and courgette and mix until well combined. Add the wet bowl to the dry bowl and mix slowly. Once combined, scoop into a well greased muffin tray. 

Bake for around 20/25 minutes until golden. Check the inside with a metal skewer to ensure there are no wet patches of mixture. Allow to cool completely and then store in an airtight container for a few days or alternatively in the freezer. 

Recipe sponsored by Maped Picnik. Check out my blog post reviewing the Maped Picnik Lunch box, Snack Box and Water Bottl here.