Courgette and Pine Nut Muffins

Dinner

20 Jul

Ingredients

200g plain flour
40g jumbo oats
2 tsp baking powder
½ tsp bicarbonate of soda
1 tsp salt
Black pepper to taste
60g grated parmesan plus some to sprinkle on top
2 eggs
250g whole milk yoghurt
4 tbsps Brock and Morten natural rapeseed oil
200g courgettes, coarsely grated
40g pine nuts, toasted

Method

Heat the oven to 200C/400F/gas mark 6 and line a muffin tin with 12 paper cases.

In a large bowl, whisk together the flour, oats, baking powder, bicarb, salt, pepper, and parmesan. In a separate bowl, whisk together the eggs, yoghurt and rapeseed oil, pour this over the dry ingredients and stir with a spatula until roughly combined – don't over mix. Add the courgettes and pine nuts, and stir just until evenly distributed.

Spoon or scoop the batter into the muffin tin and sprinkle over the rest of the parmesan. Bake for about 18 minutes, until a toothpick inserted into the middle of a muffin comes out clean.

Recipe adapted from Hugh Fearnley-Whittingstall savoury muffin recipe.