Courgette muffins–getting a grasp again, back in the kitchen!

May 12, 2015 by Robin Ellis

I’m spending the morning in the kitchen–cooking! Life has been a little distracting recently–I’m enjoying a change of costume. No sign of a wig either! Haven’t done these little beauties for some time. I bought a few courgettes (zucchini) at the organic market last week–the first of the season. I was surprised to see them but happy because I’d found a brilliant source of fresh coriander and had enough to cook an occasional but favorite dish from Delicious Dishes… Spicy Prawns with Coriander. I foolishly cut corners and bought some frozen raw prawns from the supermarket that turned out mushy and the dish was rubbish. The recipe’s good though and worth trying–if you can find the coriander.. There are two of these shiny new courgettes left in the crisper. I look up the recipe (in Delicious Dishes)–2 courgettes, it says!–perfect. I don’t have any emmental cheese but use a creamy soft brebis (sheep’s cheese) instead with a little added parmesan. Courgette Muffins

2 courgettes – unpeeled and grated 2 tbsp Emmental cheese – grated 4 tbsp onion – grated 1 tbsp fine breadcrumbs – wholewheat or rye salt and pepper 2 eggs

Heat the oven at 200°C/400°F/Gas Mark 6.
Combine the first four ingredients, season well and mix thoroughly.

Check the seasoning and fold in the eggs.
Oil the muffin cups. This amount is enough to fill one of those rubber trays of twelve.

Fill each cup with the mixture and carefully transfer to the middle of the oven.
Bake for 30–40 minutes–they should be springy and nicely brown.

You could serve these on a tablespoon of tomato coulis–(tomato sauce put through a sieve).

We had them with a spoonful of white beans in tomato sauce and a poached egg. Meredith thought they a tadge too moist–needed another couple of minutes. I liked them as they were..!

Posted in other sides to this life | 21 Comments

21 Responses

on May 12, 2015 at 12:21 pm | Reply suesharpe04

I’m always on the look out for new courgette recipes – we normally have a glut of them when the plants start producing – So, thank you! 🙂
on May 12, 2015 at 12:23 pm | Reply Maggie wrench

Look very good. We always have so many courgettes so here’s another way to use them. Thanks.
on May 12, 2015 at 1:44 pm | Reply Ros

Just finished a batch of courgette and rocket soup. Delicious !!
I’m going to try these muffins though.
on May 12, 2015 at 2:33 pm | Reply Fran Shaw

Hello Robin,
Glad to see you back on the ‘kitchen front’ I can’t wait to try the courgette recipe- when we get home! At the moment we are holidaying in the beautiful (but very wet) Lake District .
How’s the little hedgehog?
Regards,
Fran Shaw
- on May 12, 2015 at 2:35 pm | Reply Robin Ellis
  
  Disparu for the moment.
on May 12, 2015 at 4:44 pm | Reply Poppet

Hi Robin
So good to see you back doing your magic in the kitchen. The muffins look delicious, can’t wait to try them, thanks so much for showing us.

We had your green herb sauce on some fish last night. Worth buying your book just for that INCREDIBLE recipe. Transformed a rather dull bit of fish into something truly memorable.

Do you know what I love most about your cookbooks? They have recipes we actually make!
We have bookcases full of cookbooks we never use because it’s all just too much work.
Your recipes are tempting and do-able ways to transform normal food into something utterly delicious (and healthy).

Love your writing style too, just like a great & witty friend telling you how to do something.

Thank you.
- on May 12, 2015 at 6:23 pm | Reply Robin Ellis
  
  Thanks Poppet–appreciate your kind words.
on May 12, 2015 at 5:13 pm | Reply Janet Brown

These look very interesting, definitely worth a try. Thanks for the recipe x

Best Wishes – Janet B
on May 12, 2015 at 5:18 pm | Reply Deborah Hogan

They look yummy, I thought you looked sauve and handsome in your wig you carried it well
on May 12, 2015 at 6:54 pm | Reply Tina

Hi Robin,

Just thought I would mention that these courgette muffins freeze and defrost very well. I double the recipe when I make this and freeze one batch for another day. I freeze them on a tray or a plastic lid, then box or bag them up when they are frozen. I defrost them in the fridge for an hour or two, then pop them in a 100 degree oven until they are warmed through. Perfect with a salad on a busy day. 🙂

Now I absolutely must try the prawn recipe you mentioned … I’ve not done that one yet

Best wishes

Tina
- on May 12, 2015 at 7:14 pm | Reply Robin Ellis
  
  Good tip Tina–thanks.
on May 12, 2015 at 9:56 pm | Reply Ellen

Thanks Robin! Can’t wait to try these muffins. I recently discovered the joys of low-carb zucchini with my daughter-in-law’s “spiralizer.” It makes zucchini “noodles” and there is no end to the recipes you can try.
- on May 13, 2015 at 8:53 am | Reply Robin Ellis
  
  Sounds good–I shall try some “spiralizing” myself.
on May 12, 2015 at 11:16 pm | Reply Dianne P

Hi, Robin,
Good to see you blogging, again! 🙂
These look great!! What’s emmental cheese? And if you don’t like sheep’s cheese, either, will something soft like muenster be a good substitute?
Thanks,
Dianne
- on May 13, 2015 at 8:52 am | Reply Robin Ellis
  
  A creamy easy cheese, Dianne–I imagine swiss emmental would be available.
  - on May 15, 2015 at 1:23 am Dianne P
    
    Thanks. It’s on my shopping list! 🙂
on May 13, 2015 at 7:07 am | Reply shawdiane

Hello Robin Recently diagnosed with a prolapsed tummy which means I need to eat light meals so these look perfect. I never thought Poldark would be looking after me food wise, but you are proving such an expert in the kitchen. Thank you my friend & blessings for such delightful recipes; you succeed every time 🙂

Diane

🍀Shawdiane https://about.me/shawdiane http://www.facebook.com/shaw.gbs http://www.facebook.com/shawdiane

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- on May 13, 2015 at 8:50 am | Reply Robin Ellis
  
  Happy to hear that, Diane.
on May 14, 2015 at 6:56 pm | Reply Margaret Thomas

That looks delicious, still like you in the wig though.
on August 31, 2015 at 1:16 pm | Reply Marg

I am about to make these muffins with two 9 inch long zucchini – one yellow, one green from our farmers market. I hope the size is OK as you don’t mention that…. will see how it goes! Enjoyed signing up recently and have only tried one recipe so far…and plan to keep going!
- on September 1, 2015 at 10:04 am | Reply Robin Ellis
  
  Hope it works–zucchini size of no importance.