This recipe is so simple you don’t need a mixer, just a wooden spoon. Pop the muffins in the kid’s lunchbox as a healthy snack.
Ingredients
- 2 large eggs
- 120 ml sunflower oil
- 180 ml Greek yoghurt
- 2 medium courgettes, coarsely grated
- 125 g goats cheese, diced
- 225 g plain flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- salt
Method
Step 1.
Preheat the oven to 180°C (160° fan) (350F) gas 4 and line a 12-hole muffin tin with paper cases.
Step 2.
Beat the egg in a jug with the oil, yoghurt, cheese and courgette until well mixed.
Step 3.
Mix the flour, raising agents and 1/2 tsp salt in a bowl, then pour in the egg mixture and stir just enough to combine.
Step 4.
Divide the mixture between the paper cases, then bake in the oven for 20 – 25 minutes, or until a skewer inserted into the centre comes out clean.
Step 5.
Serve warm from the oven, or leave to cool completely before packing in a lunchbox with a selection of dips.
Makes 12
