Courgette and Parmesan muffins

Muffins can be quite high in calories.  However this recipe cuts down on fat and, by using wholemeal flour and courgettes, provides a healthy, tasty high fibre snack that’s ideal for lunch, perhaps with a bean salad.

Sift the flours, salt, baking powder and mustard powder into a large bowl.  Tip any bran remaining in the sieve back into the bowl.  Stir in all but 15ml/1tbsp of the parmesan cheese.

In another bowl mix together the melted margarine, eggs and the milk.  Pour this mixture over the flour, add the courgette and, using a large metal spoon bring the mixture together quickly – don’t overbeat or the muffins will be heavy.

Line a muffin tin with 12 muffin cases.  Spoon in the mixture, sprinkle the rest of the parmesan cheese over the top.

Bake in a preheated oven at 200 C/400 F/Gas mark 6 for 25 minutes or until risen and golden.  Serve warm. 

Suitable for freezing. 

Serves 12.

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