Cheese, Courgette and Black Olive Muffins
Savoury muffins are delicious and make excellent picnic food. Having learned a lot since I took a baby Milla on her first picnic (ok, I learned one thing: fishcakes do not make good picnic food for babies) I have developed a heap of picnic favourites.
You can make these as regular sized muffins but I think they are best as mini muffins.
Cheese, Courgette and Black Olive Muffins
150g self raising flour
80g rolled oats
1 tsp baking powder
1.5 tsp bicarbonate of soda
1 tsp mustard powder
200g courgette, grated
150g cheddar, grated
1 handful of black olives, chopped (I buy black olives in brine either in a can or jar)
75ml milk
1 egg
60ml vegetable or olive oil
Preheat oven to 180°C
Oil a muffin pan
- Sift the dry ingredients into a bowl.
- Stir through the courgette, cheese and olives.
- Whisk the milk, egg and oil in a separate jug then fold into the dry mixture until no flour remains then stop to ensure it isn’t over-mixed.
- Bake for 30 minutes (regular muffins) or 15 – 20 minutes (mini muffins).
Variations:
- Swap courgette for carrot.
Find more recipes for BLW in my Baby Led Weaning section and for all the family in Housewife Recipes.
Comments are closed.
Do you think pumpkin would work instead of courgette – it’s soon to be carving season you know.
It’s an interesting idea. I’ve only made sweet pumpkin muffins before. I say go for it, would love to know if they are tasty. K x
They seem to have worked ok with the pumpkin. I have no idea what variety it was though I should because it came from our allotment. They actually remind me of eating cheese scones though I suppose the texture is not the same. I will put a few pictures on the facebook page.