Pre-heat the oven to 200C /400F and grate the courgette, including the skin into a bowl.
1 Courgette / Zucchini
Grate the cheddar cheese and add to the bowl.
100 g Cheddar Cheese
Add the flour, oil and milk and stir into the cheese and courgette. Stir until there is no more dry flour visible but don't overmix it.
225 g Self-Raising Flour, 50 ml Vegetable oil, 175 ml Semi-Skimmed milk
Add the whisked egg, salt and black pepper and chopped chives if using and stir together.
1 egg, 1 dash Black Pepper, 10 g Fresh Chives, 1 dash Salt
Divide the mixture between the muffin cases and cook in the middle of the oven for 20 minutes. Don't overbake them or they will be dry.
Allow the muffins to cool slightly then remove the muffin tin and place on a cooling rack.
Notes
Ingredient Notes
Courgette / zucchini - look for a medium sized courgette with a firm skin and no bruising.
Cheddar Cheese - I like to use a mature cheddar or a sharp cheddar cheese as it adds more flavour. It's best to buy it as a block and grate it yourself. Pre-grated cheese has added anti-caking agents that make it more difficult to melt.
Self-Raising or Self-Rising Flour help give the muffins their lovely light, airy texture.
Vegetable Oil - This adds moisture to the muffins.
Chives - these are optional, but add great flavour.
Storage Tips
Cheese and Courgette Muffins will keep well for 2 -3 days in an airtight container. If you need to freshen them up, pop them in the microwave for 10 seconds.They can also be frozen for up to 3 months. Leave them to cool completely, then place in an airtight container or zip-lock bag. Defrost them at room temperature.