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| Difficulty: | easy |
| Preparation: | 30 min |
| Ready in: | 30 min |
1 serving contains
| Nutritional value | Amount | EU-RDA % |
|---|---|---|
| Kcal | 268 | 13% |
| Protein | 10 g | 20% |
| Fat | 16 g | 20% |
| Added Sugar | 0 g | 0% |
| Carbohydrates | 20 g | 8% |
| Roughage | 0 g | - |
| Saturates | 6 g | - |
Recipe Development: EAT SMARTER
Ingredients
For muffins
For the muffins
| 2 cups | self-rising flour sifted |
| ½ cups | grated zucchini |
| salt | |
| peppers | |
| 1 cup | grated sharp Cheddar cheese e. g. Cheddar |
| ¾ cups | milk |
| 1 | eggs |
| ¼ cups | sunflower oil |
| 4 | Cooked Sausage diced |
For the topping
| 1 cup | grated sharp Cheddar cheese e. g. Cheddar |
Directions
1 for the muffins: heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 10 hole muffin tin.
2 Combine the flour, courgettes, salt, pepper and cheese in a mixing bowl and mix well.
3 Mix together the milk, egg and oil. Stir into the dry ingredients and mix well. Stir in the sausage.
4 Spoon into the tins and sprinkle with grated cheese.
5 Bake for about 20 minutes until golden brown and the cheese is bubbling. Serve immediately.
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