Herby Courgette Muffins

These are fab for breakfast, a light lunch, snacks, picnics, packed lunches and a delicious way to use up courgettes when they are bountiful.



Here's how you do it

1.       Preheat oven to 180 °c.

2.       Pop all of the ingredients into a bowl and mix well until all is combined, get your hands in there, it’s lovely.

3.       Using a muffin tray, grease and fill each cup to the top with the mixture. Depending on the size of your courgettes, you may have a little mixture leftover, so you may be able to squeeze another couple of muffins out of the ingredients.

4.       Pop in the oven for 25-30 minutes or until a skewer comes out clean.

5.       Leave to cool for 10 minutes and then remove them from the tray and leave to cool completely on a wire rack.

6.       Although. They are rather good warm, so devour straight away if you so wish.

These will keep for a couple of days in the fridge, however, they freeze exceptionally well and are easily defrosted and warmed back to their original glory. I like to defrost a few overnight in the fridge, as they make a wonderful breakfast after a quick zap in the microwave.

Regards the spinach, I like to buy it fresh and keep it in the freezer. Weird? Not really. When the leaves freeze, they become very brittle and break easily, so when you require a handful, simply grab it from the freezer and crumble it in with your eggs, a pasta dish, a strawberry smoothie, or for these muffins, no need to cook them first.

You may have seen asafoetida on the list and furrowed your brow. Asafoetida is a wonderful yellow spice that can substitute onions. For example, onions can be difficult to digest for some folks, so this works well to replace the flavour. However, you may see it crop up here from time to time as its flavour is interesting and I like to use it a lot. Check it out if you haven’t done so already.


  • Three courgettes – grated
  • 150g cheddar cheese – grated
  • Handful of chopped and cooked spinach or kale
  • Two free-range eggs
  • 300g flour (gluten free works well here)
  • 4 tsp baking powder
  • Sprinkle of smoked salt
  • ½ teaspoon of asafoetida (or a small shallot, fried until soft)
  • Small handful of fresh thyme – finely chopped
  • Small handful of fresh sage – finely chopped

What’s in this recipe