Courgette muffins – Copyright Coquer

They taste best freshly baked and hot. They are so good that I had eaten three pieces, before I remembered to take a picture


Courgette muffins

Courgette muffins are incredibly easy and quick to make. They are low in calories, heart friendly and high in fibre. They are great to take with you for lunch, or in other contexts where you eat on the go. They can be frozen and defrosted quickly. They taste best freshly baked and hot. A few seconds in the microwave after they are thawed, and they taste almost as good as freshly baked. Squash muffins should be an equal success for young and old. The recipe gives approx. 12 small muffins.



1 squash
2 eggs
60 ml of milk
100 g spelled flour
40 ml of olive oil
25 g (2 tbsp) semolina (semolina)
1 tablespoon baking powder
50 g hard cheese for example parmesan
½ tsp. pepper
1 tsp. salt


  1. Start by grating the courgette. First, cut off some of the ends. Squeeze out the water as best you can and place them in a bowl.
  2. Sift in flour and baking powder.
  3. Add semolina, then salt and pepper. Mix well.
  4. Whisk together eggs, milk and olive oil, pour this over into the bowl. Mix well again.
  5. Finally add grated cheese, and mix well once more.
  6. Grease small muffin tins, have approx. 2 tablespoons in each form.


Bake: Preheated oven 180 ° C in the middle of the oven. 15-20 minutes.


Served: Courgette muffins taste wonderful hot, but they are also good cold. They can be frozen and are perfect for lunch.

Allergy: Gluten and lactose. Made gluten-free easily by switching to gluten-free flour. In the same way, lactose-free by switching to lactose-free milk. Low FODMAP per muffin, but there is moderately elevated fructan in a whole squash.

Nutritional content: 98 kcal per muffin, 4.2 g protein, 5.6 fat of which 1.5 g saturated fat and 7.5 g carbohydrates.

Read a slightly comprehensive article on squash. Among other things, the vegetable is known by three names. Zucchini


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