BRIE, COURGETTE & RED PEPPER MUFFINS

Brie, courgette & red pepper muffins image

These cheesy savoury bites are best eaten on the day they're baked - ideally fresh from the oven. They're perfect for picnics or lunchboxes

Provided by Mary Cadogan

Categories Afternoon tea, Snack, Treat

Time 1h10m

Yield Makes 10

Number Of Ingredients 11

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Ingredients

knob of butter
2 small or 1 large courgette , cut into small cubes
250g self-raising flour
1 tsp baking powder
1 tbsp fresh oregano leaves or 1 tsp dried
3 eggs , lightly beaten
100ml milk
5 tbsp sunflower oil
2 red peppers , skinned (see tip, below) and cut into bite-sized pieces
85g cheddar , grated
100g brie or camembert (check packaging for a vegetarian-friendly brand)

Steps:

Heat oven to 190C/170C fan/gas 5. Line 10 holes of a muffin tin with paper cases. Melt the butter in a pan and gently cook the courgettes for about 5 mins until softened.
Mix the flour, baking powder, oregano and some seasoning in a large bowl. Make a well in the centre and add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min or so to make a smooth batter.
Add the courgettes, peppers, two thirds of the cheddar and all the brie or camembert to the batter, stirring well. Divide between the muffin cases and sprinkle with the remaining cheddar. Bake for 25-30 mins until the muffins feel firm to the touch and are golden and crusty on top. Serve warm or at room temperature.

Nutrition Facts : Calories 246 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium