Perfect for snack time or a light lunch, these savoury mini muffins are packed with flavour and a boost of goodness.
NutriDense Norish meal booster adds extra nourishment, while courgette, sweetcorn, and parmesan create a delicious, moist texture. Infused with fragrant rosemary, these muffins are golden, cheesy, irresistibly moreish and delicious with a bit of butter. Quick to whip up and great for meal prepping, they’re a nutritious grab-and-go option for busy days.
Makes 18 cupcake size muffins
Ingredients:
- 1 courgette (about 175g grated weight)
- 1/3 cup of frozen sweet corn
- 4 spring onions finely chopped
- 225g self-raising flour
- 100g parmesan finely grated
- 2 heaped tsp NutriDense Norish meal booster
- A few rosemary sprigs needles picked and finely chopped
- 2 eggs beaten
- 90ml olive oil
- 50-100ml whole milk
Method:
- Heat the oven to 200C/180C fan and line a 12-hole cupcake or mini muffin tin with baking
paper or mini muffin cases. - Coarsely grate the courgette into a fine sieve and use clean hands to squeeze out as much liquid as possible over the sink. Tip into a bowl along with the corn, spring onions, flour, meal booster most of the cheese and the rosemary, along with a little finely ground black pepper and a pinch of salt.
- Crack the eggs into a jug, pour in the oil and top up with enough milk to make 300ml. Beat together, then pour into the courgette mixture and mix to a smooth batter.
- Divide between the cases, top with the remaining cheese and bake for 12 - 15 mins until risen, firm and golden brown on top. Leave to cool completely on a wire rack.
Will keep for up to three days in an airtight container in the fridge.