Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, courgette, spinach and parmesan muffins. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Courgette, spinach and Parmesan muffins is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Courgette, spinach and Parmesan muffins is something which I have loved my entire life.
Add the spinach and zucchini to the egg mixture and fold through. Divide the spinach mixture equally into each muffin cup. Place grated zucchini in a large mixing bowl, add spinach leaves, mint and parsley and mix well.
To get started with this particular recipe, we must prepare a few ingredients. You can have courgette, spinach and parmesan muffins using 7 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Courgette, spinach and Parmesan muffins:
- Get 1 courgette, grated
- Make ready 50-100 g Parmesan (or any hard cheese)
- Prepare 225 g self raising flour
- Take 4 tbsp olive oil
- Make ready 75 g toasted pine nuts (or any nuts)
- Make ready 1 handful chopped spinach
- Get Salt and pepper
For each of these, we have zucchini as the star of the show. Our Zucchini Parmesan Bread is the go to if you want a loaf version!. Perfect for breakfast, brunch or lunch, these muffins will win hearts and fans. Cool slightly, then serve with extra fresh flat-leaf parsley leaves scattered over the top.
Steps to make Courgette, spinach and Parmesan muffins:
- Preheat the oven to 180c (fan)
- Put all the ingredients into a bowl and mix it all together
- Spoon the mixture into individual cake cases
- Cook in the oven for about 25 mins until golden brown on the top and a slight squidge when you press them
- Leave to cool on a tray
- You can freeze them for up to 2 months or they will last 2-3 days in an airtight container
Spinach, zucchini and feta are match made in heaven and are wonderful together in savoury muffins or in other baking. They are at their best straight out of the oven! If you're not a feta fan, swap with some grated mature cheddar/gouda instead. Place the grated zucchini and spinach in a fine mesh strainer over a bowl. Then, wring all of the liquid and discard.
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