Courgette Muffins

Onion, marjoram and cheese

Courgettes are one of those plants that ‘gluts’ without any encouragement, leaving any cook desperately scrabbling round to find some way of using them that hasn’t been repeated. I’m not sure that’s possible any more with so many talented people sharing a wealth of experience, trial and error on the internet… but here goes at a lesser known recipe… hopefully?

Muffins, scones, soda bread and all those other delicious baked goods all have something in common, speed. Unlike naturally leavened bakery items, this group needs only a few minutes to mix then a short intense blast in a very hot oven. A quality that makes muffins very accessible for the home baker. 

Delicious with soup, included in picnics or with a salad as a light lunch, but straight out of the oven with some butter is my personal favourite. 

Makes 12 small or 6 large
Preparation time:15 minutes
Cooking time:15 – 20 minutes

Ingredients:
300g plain flour
4 tsp baking powder
½ tsp salt
Lots of freshly ground black pepper
120g strong hard cheese such as Witheridge in Hay
1 medium or 2 small courgettes (250g approximately)
1 fresh onion
240g yoghurt
2 eggs
6 sprigs of fresh marjoram

Preheat the oven to 200 (180 fan)
Grease muffin trays or use paper liners

1. Incorporate all the dry ingredients in a bowl, then grate in the cheese and courgette in and mix well ensuring there are no soggy clumps. 
2. Mix the eggs and yoghurt together and add to the bowl, mix well then divide evenly between the muffin cases (ideally ¾ full).
3. Bake in the preheated oven for 15 minutes before checking. The muffins should be well risen, golden and spring back to the touch. 
4. Cool on a wire rack or dive right in.

Robin Popham
Chef at ‘Create Terroir’ and Sandy Lane Farm veg box customer