Courgette, Tomato and Cheese Muffins

Make a meal out of Simon Rimmer's savoury muffins, studded with tomatoes and flecked through with grated courgettes
By Simon Rimmer
Courgette, Tomato and Cheese Muffins
  • Rating:
  • Serves: makes 14 deep muffins
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the muffins

  • 225 g self-raising flour
  • 100 g courgettes, grated
  • 1/2 tsp salt and black pepper
  • 100 g mature cheddar cheese
  • 175 ml milk
  • 1 egg
  • 55 ml olive oil
  • 14 cherry tomatoes

To serve

  • rashers bacon
  • scrambled eggs
  • buttered toast


1. Preheat the oven to 200C/gas 6. Combine the flour, courgette, seasoning and Cheddar cheese in a large mixing bowl.

2. Whisk together the milk, egg and oil, and gradually pour this liquid into the dry ingredients. Beat well to combine everything together. Grease 14 muffin moulds and half-fill each one with the batter mixture.

3. Prick each cherry tomato with the point of a knife - this stops them bursting open as they cook. Sit the tomatoes on top of the batter and spoon over the rest of the mixture. Bake for about 20 minutes, until just firm to the touch.

4. Split the warm muffins in half and serve with buttered toast, crisp bacon and scrambled eggs.

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