Cheesey Courgette Muffins

I’ve adapted a Dan Lepard recipe for Courgette Mozzarella Muffins. His is the recipe here with my changes in bold italics. Do adapt my version too – change the herbs, the cheeses, whatever you have in and whatever suits you.  They are easy and delicious


  • 2 large eggs
  • 100 mls cold milk
  • 25 mls olive oil  I used garlic infused olive oil
  • 2 teasp caster sugar I used 1 teasp
  • 1 teasp salt
  • 1 tbsp chilli flakes
  • 1 small onion I used a shallot and a squished garlic clove
  • 1 handful chopped parsley I used chopped chives
  • 3 or 4 slices cooked smoked ham, chopped small I used chopped up sun-dried tomatoes
  • 275g mozzarella cubed I used 150g mozzarella and 250g feta
  • 1 large courgette/zucchini
  • 275g plain flour
  • 3 teasp baking powder
  • I topped each muffin with grated smoked cheddar cheese, about 100 g in total

How to do it

  1. In a large bowl beat the eggs well
  2. Stir in everything except the flour and baking powder.


  3. Mix evenly until well mixed
  4. Place the muffin papers in a 12 hole muffin pan I didn’t have any muffin cases so used cupcake papers and  it made 16 muffins.
  5. Heat the oven to 200C / 180C fan assisted / 390F / gas mark 6
  6. Sift the flour and baking powder together into the mixture in the bowl
  7. Fold through gently. Like all muffin mixtures, it stays quite lumpy
  8. Spoon into the cases almost to the top
  9. Bake for 25 – 30 mins until puffed and golden I found that, even though smaller in the cupcake papers, they took 30 mins

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