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Courgette cornbread muffins with salsa

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The whole family will enjoy these mini corn muffins packed with courgette and onion and topped with a spicy minted tomato salsa.
Serves
30
Prep
20 minutes
Cook
25 minutes
Each 50g serving contains (excludes serving suggestion)
KCal
55
Carbs
8.1g
Fibre
1.0g
Protein
2.4g
Fat
1.2g
Saturates
0.40g
Sugars
1.2g
Salt
0.10g
Ingredients
Ingredients
2 tsp rapeseed oil
1 red onion, finely chopped
1 red pepper, finely chopped
1 courgette, grated
1 tsp oregano
2 eggs, beaten
200ml skimmed milk
2 tbsp 0% fat Greek yogurt
150g polenta
150g wholemeal flour
1 tsp baking powder
30g mature cheddar, grated
For the salsa:
4 tomatoes (200g), finely chopped
1 green chilli, finely chopped
3 sprigs mint, chopped
1 tsp vinegar
Method
  1. Preheat oven to 180°C/gas 4 and brush (or spray) a mini muffin tin with oil.
  2. Add 1 tsp oil to a pan with the onion and red pepper and cook for 6-7 minutes until softened.
  3. Remove from the heat and add the courgette and oregano, mix, and set aside.
  4. In a bowl, mix the egg, milk and yogurt together. Then, stir in the polenta, flour and baking powder, mix again then stir in the vegetables and grated cheese.
  5. Spoon into mini muffin tins or mini paper cases. Bake for 15-20 minutes until lightly browned.
  6. Meanwhile, mix together the tomatoes, chilli, mint and vinegar to make the salsa.
Chefs tips
  • You could use different vegetables, try with cooked corn or peas or replace the courgette with cooked spinach.
  • If you don’t have mini muffin tins, you could use mini paper cases.
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