Savoury muffins – do you love them or not so keen? Perhaps slightly underrated especially when it comes to lunch boxes since they travel so well. On they’re own, they’re a delicious little savoury snack, but paired with some crudités and a dollop of hummus and you’ve got a lovely lunch box that’ll be en envy of the office. These would also make a great addition to a picnic too!
Red pepper + courgette muffinsPrint This
- 1/2 red pepper, diced
- 1/2 courgette, grated
- 2 spring onions, sliced
- 1/2 tsp salt
- 1/2 tsp dried rosemary
- 1/2 tsp Italian style herbs
- 230ml milk [dairy or dairy-free]
- 175g self-raising flour
- 3/4 tsp baking powder
- 1 tbsp parmesan [dairy or dairy-free]
 Begin by preheating the oven to 180ºc and lining a muffin tray with 6 muffin cases.
 In a bowl add the grated courgette, 3/4 of the diced red pepper, the sliced spring onions, salt, rosemary and Italian herbs, baking powder, self-raising flour, and milk. Mix until well combined.
 Split the mixture between the 6 muffin cases and top with the leftover diced red pepper and parmesan.
 Bake in the oven for 30-35 minutes and serve with hummus and crudités. Enjoy!