Savoury Courgette and Corn Muffins

Light and fluffy muffins bursting with grated courgette and tinned sweetcorn, made with olive oil instead of butter for a wholesome savoury snack.

Ingredients

• 2 cups (250 g) plain flour
• 1 tablespoon baking powder
• ½ teaspoon bicarbonate of soda
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried oregano or mixed Italian herbs
• 1 cup (120 g) grated courgette, excess moisture squeezed out
• ¾ cup (120 g) tinned sweetcorn, drained
• 2 large eggs, at room temperature
• 1 cup (240 ml) milk (dairy or plant-based)
• ½ cup (120 ml) extra-virgin olive oil
• ½ cup (50 g) grated cheese (optional – Cheddar, feta or Parmesan)
• 2 tablespoons chopped fresh parsley or chives (optional)

Instructions

1. Preheat & Prep:
   Preheat the oven to 190 °C (375 °F). Line a 12-hole muffin tin with paper cases or grease each hole lightly.

2. Combine Dry Ingredients:
   In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, pepper and oregano.

3. Mix Wet Ingredients:
   In another bowl, beat the eggs until just combined. Stir in the milk and olive oil until smooth.

4. Combine & Fill: Pour the wet mixture into the dry ingredients and fold gently with a spatula until almost combined. Add the grated courgette, sweetcorn and any optional cheese or herbs, folding just until incorporated.

5. Bake: Divide the batter evenly among the muffin cases. Bake for 20–25 minutes, or until the tops are golden and a skewer inserted into the centre of a muffin comes out clean.

6. Cool & Serve: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.