These Courgette & Cheese Muffins will make the perfect brekkie, snack or packed lunch for the entire family. They are quick and easy to make, freezer friendly, and a great way to hide veggies from the kids.
2 courgettes, grated
1/4 red onion, finely chopped
1/4 cup coconut oil, melted
1/2 cup milk
1 cup flour (I used a mix of normal flour and wholegrain)
1/4 tsp baking soda
1/2 cup grated cheese
salt and pepper to season
- Preheat the oven to 180°C fan bake.
- Put the grated courgette, red onion, eggs, milk and oil in a large bowl and mix well. Sift in the flour and baking soda and fold into the mixture until it is completely incorporated. Add salt and pepper then fold though the grated cheese.
- Divide the mixture evenly between the muffin cases and bake for 30-35 minutes until golden brown.
- Remove and allow to cool completely before storing in an airtight container for up to 4 days.