New logo small Recipes Recipes Collections Collections
A5ed4229f1a8c7c61d24efb785154c9c378b6d21 data

Green muffins

These savoury vegetable and cheese muffins are stuffed with green veg. Substitute grated carrots, parsnips or sweet potatoes for the courgette, if you prefer.

  • 3.0 Star
  • Timer Prep 15 min
    Cook 30 min
  • Chart 220.0 cal/
  • Chef hat Medium


Trim and coarsely grate the small courgettes. Beat the medium eggs. Finely grate the Parmesan cheese. Grate the Cheddar cheese.


  1. 1 Preheat the oven to 190°C, 375°F or gas mark 5 and line six holes of a 12-hole muffin tin with paper cases. Wrap the grated courgette in a clean tea towel and wring out to remove the excess water.
  2. 2 Melt the butter in a saucepan set over a medium heat. Stir in the grated courgette and peas and cook for a minute, until the vegetables begin to sizzle.
  3. 3 Stir in the spinach and cook for 3-4 minutes more, until the spinach has completely wilted and no liquid remains in the saucepan. Set aside and let cool slightly.
  4. 4 Combine the yogurt, egg, Parmesan and all but a small handful of the Cheddar cheese in a bowl. In a second mixing bowl, measure out the flour and add the veg from the pan
  5. 5 Tip the yogurt mixture into this and mix quickly, but not too thoroughly, with a large spoon.
  6. 6 Divide between the muffin cases, sprinkle with the reserved, grated cheese and bake the muffins for 25 minutes, or until well-risen and golden on top.
  7. 7 Cool on a wire rack for at least 15 minutes and serve warm or cold.

1 Review

  • Kirsty

    Not bad, but could do with something else to give it some flavour

  • Average per serving
  • Calories 220.0kCal
  • Fat8.3g
  • Saturated4.6g
  • Salt0.66g
  • Carbohydrates27.5
  • Sugar3.2g
  • Protein10.5g
  • Fibre2.6g