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Food member46 bbcgoodfood.com APRIL 2020Smoked cheddar,
courgette & carrot muffinsMAKES 12 PREP20 mins
COOK25 minsEASYV2 medium courgettes, grated
150g plainflour
100g ryeflour or wholemeal flour
1 ½tsp baking powder
½tsp smoked paprika
½tsp cayenne pepper (optional)
3 large eggs
250ml double cream
5 tbsp olive oil
125g smoked or ordinary
cheddar, grated
1 medium carrot, peeled and
grated (about 90g)
50g parmesan or vegetarian
alternative, grated
chilliflakes, to serve1 Heat the oven to 200C/180C fan/
gas 6. Line a 12-hole muffin tray
with paper cases. Mix the grated
courgettes with 1 tsp salt in a large
bowl and set aside.
2 Mix both the flours, the baking
powder, smoked paprika and
cayenne pepper, if using, together
in a large bowl. Season. Whisk
together the eggs, cream and olive
oil in a seperate bowl, then stir in
the grated cheddar and carrot.share your recipe
My Good Food member Ella Vizefinds
baking these savoury muffins a great way
to use up any leftover veg and cheese
photographTOBY SCOTTtip
Try adding a
small bunch
of chopped
chives instead
of the smoked
paprika and
cayenne
pepper.Squeeze the liquid from the
courgettes through a sieve
and pat dry using a clean
tea towel. Add the
courgettes to the wet
ingredients and stir well.
3 Stir the wet ingredients into
the dry ingredients until well
combined, then divide the mixture
between the muffin cases, scatter
over the parmesan and bake for
22-25 mins, or until golden brown.
Sprinkle with the chilli and allow
to cool slightly before serving.
PER SERVING311 kcals•fat 22g•saturates 11g- carbs 17g• sugars 2g• fibre 2g• protein 9g• salt 0.9g
my good food
Shoot director PETER RÜPSCHL| Food stylist ESTHER CLARK| Stylist MORAG FARQUHAR