Mary Berry Courgette Muffins Recipe

This savory Mary Berry Courgette Muffins Recipe cleverly disguises grated garden vegetables within a fluffy, cheese-laden sponge. Speckled with fresh spring onions and pockets of melting cheddar, these golden bakes offer a moist, buttery bite that serves as the perfect picnic addition or a stealthy way to get vegetables into the lunchbox.

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Mary Berry Courgette Muffins Ingredients

The Dry Mix & Fillings:

• 250g (9 oz) Self-Raising Flour: Provides the necessary lift for a light texture.
• 1 tsp Baking Powder: Ensures the heavy vegetables don’t weigh the muffin down.
• 175g (6 oz) Courgettes (Zucchini): Coarsely grated. Leave the skin on for color and vitamins.
• 100g (4 oz) Mature Cheddar Cheese: Grated. Use a strong cheese for the best flavor impact.
• 3 Spring Onions: Finely chopped.

The Wet Ingredients:

• 2 Large Eggs: Lightly beaten.
• 250ml (9 fl oz) Milk: Semi-skimmed or whole.
• 100g (3 ½ oz) Butter: Melted and cooled.
• Salt and Freshly Ground Black Pepper: Generous seasoning is vital for savory bakes.

How To Make Mary Berry Courgette Muffins

1. Prep: Preheat your oven to 200°C (180°C Fan / Gas 6). Line a 12-hole muffin tin with paper cases (or grease well if not using cases).
2. Grate the Courgette: Coarsely grate the courgette. Crucial Step: If the courgettes are very watery, pat them dry with kitchen paper, but do not squeeze them completely dry—you want some moisture to keep the muffin tender.
3. Combine Dry Ingredients: In a large bowl, sift together the self-raising flour and baking powder. Stir in the grated cheese (reserving a little for the tops) and the chopped spring onions. Season well with salt and pepper.
4. Mix Wet Ingredients: In a jug, whisk together the milk, beaten eggs, and melted butter.
5. Combine: Pour the wet mixture into the dry bowl. Stir gently with a metal spoon until the flour is just combined.
6. Add Veg: Fold in the grated courgettes with just a few turns of the spoon. The batter should look thick and lumpy.
7. Fill and Bake: Divide the mixture among the muffin cases. Sprinkle the reserved cheese on top. Bake for 20–25 minutes until golden brown and firm to the touch.
8. Cool: Leave in the tin for 5 minutes, then transfer to a wire rack.

Recipe Tips

• Grater Size: Use the coarse side of your box grater. If you grate the courgette too finely, it will release too much water and turn the batter into a sodden mess. You want visible flecks of green.
• Paper Cases: Savory muffins tend to stick more than sweet ones due to the cheese. Use high-quality non-stick muffin liners or silicone cases to ensure they peel off cleanly.
• Flavor Boost: For an extra kick, add a teaspoon of mustard powder to the flour, or some chopped fresh chives alongside the spring onions.
• Don’t Overmix: As with all Mary Berry muffins, a lumpy batter is a happy batter. Overmixing develops gluten and makes the muffin chewy rather than crumbly.

What To Serve With Courgette Muffins

• Tomato Soup: A classic dunking partner.
• Cream Cheese: Split a warm muffin and spread with cream cheese for a rich snack.
• Ham Slices: Serve alongside cold cuts for a ploughman’s style lunch.
• Chutney: A dollop of tomato or onion chutney adds a sweet acidity.

How To Store Courgette Muffins

• Room Temperature: Store in an airtight container for up to 2 days.
• Reheat: These are best served warm. Microwave for 15 seconds to remelt the cheese pockets.
• Freeze: Wrap individually in foil or cling film and freeze for up to 3 months. Great for grabbing on the go.

Mary Berry Courgette Muffins Nutrition Facts

• Calories: 190 kcal
• Fat: 11g
• Carbohydrates: 16g
• Protein: 7g
• Fiber: 1g

Nutrition information is estimated per muffin.

FAQs

Try More Recipes:

• Mary Berry Cherry Muffins Recipe
• Mary Berry Blackberry Muffins Recipe
• Mary Berry Strawberry Muffins Recipe