These Brie, Courgette & Red Pepper Muffins from BBC Good Food are the perfect alternative to a sweet snack if you’re feeling peckish. And, they’re super easy to make!
Makes 10 | Prep: 25 mins | Cook: 35 mins | Easy | 246 calories per serving
Knob of butter
2 small, or 1 large courgette, cut into small cubes
250g self-raising flour
1 tsp baking powder
1 tbsp oregano leaves or 1 tsp dried
3 eggs, lightly beaten
5 tbsp sunflower oil
2 red peppers, skinned (see tip below) and cut into bite sized pieces
85g cheddar, grated
100g brie or camembert (check branding for a vegetarian-friendly brand)
Heat oven to 190C / 170C fan / gas 5. Line 10 holes of a muffin tin with paper cases. Melt the butter in a pan and gently cook the courgettes for about 5 mins until softened.
Mix the flour, baking powder, oregano and some seasoning in a large bowl. Make a well in the centre and add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min or so to make a smooth batter.
Add the courgettes, peppers, two thirds of the cheddar and the brie or camembert to the batter, stirring well. Divide between the muffin cases and sprinkle with the remaining cheddar. Bake for 25-30 mins until muffins feel firm to touch and are golden and crusty on top. Serve warm or at room temperature.
Skinning the pepper:
Blacken whole peppers by sitting them over an open flame, using tongs to turn them so that they are charred all over (this can be done under a hot grill)
Place the peppers in a bowl, cover with cling film and allow to cool. When cool enough to handle, use a small knife to scrape away all the charred skin. If it gets too messy, you can rinse the peppers under the cold tap.
Cut around the top of each pepper, then pull out the stalk and pale membrane to remove the seeds.