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).


  • Swap courgette for carrot.


Find more recipes for BLW in my Baby Led Weaning section and for all the family in Housewife Recipes.

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  • Reply Rachael Iddon October 17, 2011 at 10:53 pm

    Do you think pumpkin would work instead of courgette – it’s soon to be carving season you know.

    • Reply Kat October 17, 2011 at 10:55 pm

      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

  • Reply Rachael Iddon November 9, 2011 at 1:11 pm

    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.

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