02 Feb Cheese and Courgette Muffins
CHEESE AND COURGETTE MUFFINS
It's difficult enough trying to think of healthy, nutritious meals for kids lunches, let alone get them to eat them. Our recipes will inspire you to pack easy, filling, healthy and yummy school lunchboxes that will come home empty each day! (Many of the suggestions can be prepared in advance and freeze well)…. And don’t forget to include a chilly pack to keep everything cool and safe in the hot summer weather.
Ingredients
- 175 g 6oz courgette (or zucchini), peeled and grated
- 110 g 4oz butter, softened
- 10 g ½oz XyloSweet ®
- 225 g 8oz plain flour
- 2 teas cream of tartar
- 1 teas baking soda
- Pinch of salt
- 2 eggs
Instructions
- Put grated courgettes, butter and XyloSweet® into processor and whizz until fluffy
- Combine cream of tartar, baking soda, mustard and salt with the flour and sieve half of it into previous mixture
- Add in eggs
- Sieve in rest of flour mixture and mix together until thoroughly mixed
- Add the cheese and mix briefly. (The mixture should be fairly stiff
- Spoon into prepared muffin tins.
- Bake for approx. 20 mins or until muffins are cooked and springy to touch. (A skewer inserted should come out clean)
- Cool on a wire rack cover with a clean tea towel to prevent them drying out
Notes
You will need to grease a 12-cup muffin tin and line with paper muffin cases
