Savoury Courgette and Gorgonzola Muffins

Courgette and Blue Cheese Muffins

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.

Courgette and Gorgonzola 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 eggs

3 tbsps vegetable oil

3 tbsps milk

150ml natural yoghurt

Black pepper

60g gorgonzola

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.

Savoury Courgette and Gorgonzola Muffins (1)

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.

Savoury Courgette and Gorgonzola Muffins (2)

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.

Savoury Courgette and Gorgonzola Muffins (3)

7. Bake in the oven for 15 minutes until risen and golden.

Savoury Courgette and Gorgonzola Muffins

Courgette Lasagne

Do you ever have one of those days when you just want something hearty and warming, like a lasagne, but wish it was less calory laden? I have the answer for you right here!

This might sound like a strange concept, but really the courgette makes a beautiful, soft and creamy alternative to the meat part in a normal lasagne and I promise you, you won’t miss the meaty sauce at all.

This lasagne will feed six and takes about 45 minutes to make.

Courgette Lasagne

2 tbsps olive oil

1 onion

4 cloves garlic

1 small glass red wine

2 x 400g tins of chopped tomatoes

1 tsp mixed herbs

4 large courgettes

250g ricotta

6 fresh lasagne sheets

50g cheddar cheese

1. Start by making the tomato sauce. Finely chop two of the garlic cloves and the onion and add to a saucepan with half of the olive oil. Sizzle on a medium high heat for two minutes, then pour in the red wine and allow to simmer down. Tip in the chopped tomatoes, add the mixed herbs and season with salt and pepper. Turn the heat to low and simmer while you prepare the courgettes.

2. Finely slice the remaining two cloves of garlic and finely chop the courgettes. Add to another saucepan with the remaining olive oil and cook on a medium heat for 8-10 minutes, until the courgette has started to soften. Then turn off the heat and stir in half of the ricotta.

3. To layer the lasagne, start with half of the courgette mix, then half of the lasagne sheets. Next, half of the tomato sauce, then half of the courgette, the remaining lasagne sheets and top with the last of the tomato sauce.

4. Dot over the left over ricotta and sprinkle over the cheese. Bake in the oven at 180 degrees for 10 minutes, until golden and sizzling.