Courgette, spinach and Parmesan muffins
Courgette, spinach and Parmesan muffins

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, courgette, spinach and parmesan muffins. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Whisk eggs and spinach in a large bowl. Add pepper flakes, salt and pepper. Using a small measuring cup scoop some of the egg mixture into a muffin tin that has been sprayed with cooking spray. In a large bowl, whisk together the eggs, wholegrain mustard and cream cheese.

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 is simple, it is fast, it tastes delicious. Courgette, spinach and Parmesan muffins is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook courgette, spinach and parmesan muffins using 7 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Courgette, spinach and Parmesan muffins:
  1. Make ready 1 courgette, grated
  2. Make ready 50-100 g Parmesan (or any hard cheese)
  3. Make ready 225 g self raising flour
  4. Take 4 tbsp olive oil
  5. Get 75 g toasted pine nuts (or any nuts)
  6. Take 1 handful chopped spinach
  7. Take Salt and pepper

In another bowl, whisk together the eggs, oil and milk. Stir in the spinach until well blended. In a separate bowl, whisk the milk, egg and olive oil together until well combined. Cook spinach following packet direction, drain and squeeze as much excess moisture from spinach as you can then sit and cool for a few minutes.

Instructions to make Courgette, spinach and Parmesan muffins:
  1. Preheat the oven to 180c (fan)
  2. Put all the ingredients into a bowl and mix it all together
  3. Spoon the mixture into individual cake cases
  4. Cook in the oven for about 25 mins until golden brown on the top and a slight squidge when you press them
  5. Leave to cool on a tray
  6. You can freeze them for up to 2 months or they will last 2-3 days in an airtight container

In a separate bowl, whisk the milk, egg and olive oil together until well combined. Cook spinach following packet direction, drain and squeeze as much excess moisture from spinach as you can then sit and cool for a few minutes. In a bowl add eggs, milk, zucchini, feta, parmesan, zucchini, spinach, pumpkin and salt and pepper, if desired. Squeeze out the water of the zucchini and chop the spinach. In a large bowl, whisk together flour, baking powder, baking soda and garlic powder.

So that is going to wrap it up with this exceptional food courgette, spinach and parmesan muffins recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!