Recipe: Appetizing Courgette, spinach and Parmesan muffins

Courgette, spinach and Parmesan muffins. Put all the ingredients into a bowl and mix it all together. How I came upon these Savory Spinach & Parmesan Muffins. I mentioned the other day that I've been under the weather.

Looking to work your way through a glut of courgettes? Discover our favourite ideas for using up this versatile vegetable, from cakes and bakes to soup and courgetti. These vegetarian spinach and cheese muffins are moist and light, with a delicate texture, and a wonderful cheesy flavor. You can cook Courgette, spinach and Parmesan muffins using 7 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Courgette, spinach and Parmesan muffins

1. It's 1 of courgette, grated.
2. It's 50-100 g of Parmesan (or any hard cheese).
3. It's 225 g of self raising flour.
4. It's 4 tbsp of olive oil.
5. It's 75 g of toasted pine nuts (or any nuts).
6. Prepare 1 handful of chopped spinach.
7. You need of Salt and pepper.

And they're a great way to work healthy veggies into your family's brunch.. Add the milk, chopped courgette, grated parmesan and chopped garlic cloves to the muffin mix. Sprinkle extra grated parmesan over the tops of the muffins before baking. A handful of spinach, finely chopped.

Courgette, spinach and Parmesan muffins instructions

1. Preheat the oven to 180c (fan).
2. Put all the ingredients into a bowl and mix it all together.
3. Spoon the mixture into individual cake cases.
4. Cook in the oven for about 25 mins until golden brown on the top and a slight squidge when you press them.
5. Leave to cool on a tray.
6. You can freeze them for up to 2 months or they will last 2-3 days in an airtight container.

Freshly baked muffins made with the combination of fresh spinach leaves and parmesan cheese. Ingredients for Spinach Parmesan Muffin Recipe. This shows how many portions this recipe makes. Add the parmesan and season, to taste, with salt and freshly. Cela vous montre le nombre de portions compris dans cette recette.