I created these tasty mini muffins because I basically had half a ball of mozzarella that needed using up… so I thought why not try it in the mini muffin recipe??  Perfect for lunchboxes or as an on-the-go snack.Courgette and Mozzarella Muffins

225g self raising flour
60 mozzarella, cubed
1/2 courgette, sliced and quartered
1 large egg, beaten
2 tablespoons olive oil
175ml milk

Pre-heat your oven to 180c
Mix the flour and mozzarella together.  Add the courgette mixture and mix.
Add the beaten egg, milk & oil and mix well.
Divide equally into your mini muffin tin
Cook for 25-30 minutes, or until they are nice and golden on top and a skewer comes out clean.
Allow to cool, and enjoy!

Storage instructions
These will keep for up to 3 days in the fridge, in an airtight container.  They can be enjoyed cold, or blast them for 20 seconds in the microwave.  They can be frozen; defrost and enjoy within 1 month.

Top tip
I made these in little flower pots to give them some height.  I think it makes them look lovely!  You can purchase these from the online store now.

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