Savoury zucchini and cheese muffins

Zucchini and cheese muffins are the ideal savoury option for afternoon tea or a quick bite to eat. It’s often hard to find a healthy snacking option but this one seems to be perfect.

They will last in the fridge in an airtight container for up to three days or they can be frozen for a longer period of time. The muffins are absolutely perfect for a picnic or a healthy snack that will satisfy your cravings between meals. Yum!

Ingredients

• 300g all-purpose flour
• 2 1/2 tsp baking powder
• 1 tsp salt
• 1/4 tsp pepper
• 220mL milk
• 1 large egg
• 2 tbsp extra virgin olive oil
• 130g grated zucchini
• 100g grated cheddar cheese
• 1 spring onion, chopped
• 1 tbsp fresh thyme, chopped

Method

1. Preheat oven to 170C. Grease a muffin pan. In a large bowl, mix flour, baking powder, salt and pepper. Set aside.
2. In a separate bowl, combine milk, egg and oil. Whisk well. Add wet mixture to dry mixture. Whisk until just combined.
3. Add zucchini, cheese, onion and thyme. Mix with wooden spoon.  Spoon batter into prepared tin. Bake for 30-35 mins until tops are golden and cooked through. Leave to cool in tin for 10 minutes. Serve warm.