I don’t know about you, but I would always prefer a savoury breakfast to a sweet one. It always confuses me so much when I go to coffee shops or cafes; the breakfasts to take away always seem to be pain au chocolat or sweet muffins, with a tiny range of savoury sandwiches (bacon, sausage, egg, always the same…).
Muffin mixes can take savoury flavours just as well as sweet, and so I don’t understand why more places don’t sell them! But then, they’re so easy to make at home that it’s not too much of a problem.
These particular muffins are made from one of my favourite vegetables, courgette, with some ripe gorgonzola (most other blue cheeses would work well too) and black pepper – simple, but a winning combination.
Give them a go – if you’ve never made your own muffins at home before, you’ll wonder why not when you realise how simple they are!
This takes 30 minutes max and will make 12 large muffins.
Savoury Courgette and Gorgonzola Muffins
300g self raising flour
3 tsps baking powder
50g cheddar cheese
1 courgette, grated (should be approx 200g)
3 tbsps vegetable oil
3 tbsps milk
150ml natural yoghurt
1. Preheat your oven to 220 degrees.
2. Weigh out the flour, baking powder and cheddar and place in a large bowl.
3. Add the grated courgette, yoghurt, milk, oil, eggs and a grinding of black pepper.
4. With a fork, break the egg yolks and beat gently, then combine the rest of the ingredients together, gently, until it is all combined.
5. Fill a 12 holed muffin tin with 12 muffin cases. Share the mixture out evenly between the muffin cases.
6. Chop the gorgonzola into 12 equal pieces and place one on top of each muffin.
7. Bake in the oven for 15 minutes until risen and golden.