Courgette and cheddar cheese muffins, by Rebecca

Courgette and cheddar cheese muffins (by Rebecca)

This recipe is from Tesco Real Food website which has been adapted by Rebecca to be gluten free and FODMAP friendly (FODMAP is a dietary therapy for Irritable Bowel Syndrome (IBS), check it out here).

“They are really delicious so thought maybe a good one for the Oak Tree recipes”, said Rebecca.

Ingredient:

  • 50g each buckwheat, rice and tapioca flours
  • 75g oats
  • 1½tsp mustard powder
  • 3tsp baking powder
  • ½tsp bicarbonate soda
  • 1/4 tsp xanthum gum
  • 200g courgette, grated
  • 150g strong cheddar cheese, grated
  • 75ml oat milk
  • 1 egg
  • 5tbsp olive oil
  • Little black pepper

Method:

  1. Preheat the oven to Gas 4, 180°C, 350°F.
  2. Mix together the dry ingredients, add the grated courgette and cheese – reserve a little of these two for the topping.
  3. Whisk the milk, egg and vegetable oil, add to the bowl and mix all together.
  4. Spoon into 6 large silicone or paper muffin cases, top with an olive, a strip of red pepper plus some grated courgette and cheese.
  5. Place in the oven and cook for 30 minutes. Serve.

Enjoy your muffins!

Read the original recipe on Tesco website.

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