Savoury courgette and leek muffins

Method

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1. 1.1Step 1 of 11

   I wash and trim courgettes, cut 1 cm slices, then small cubes.

   

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2. 2.2Step 2 of 11

   I wash leek, cut strips, then dice.

   

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3. 3.3Step 3 of 11

   I fry garlic in oil in a pan, then add vegetables.

   

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4. 4.4Step 4 of 11

   I whisk eggs, milk, vegetable oil, salt and pepper in a bowl.

   

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5. 5.5Step 5 of 11

   I sift flour and raising agent.

   

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6. 6.6Step 6 of 11

   I add to the eggs with Parmesan.

   

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7. 7.7Step 7 of 11

   I mix to a fairly thick batter.

   

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8. 8.8Step 8 of 11

   I add vegetables, combine and remove garlic.

   

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9. 9.9Step 9 of 11

   I divide between 12 paper cases in a muffin tin.

   

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10. 10.10Step 10 of 11

    I bake at 180°C for about 20 minutes. A skewer should come out dry and they should be golden. I cool on a rack.

    

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11. 11.11Step 11 of 11

    Keep in a container in the fridge for a few days and reheat briefly in a microwave or air fryer.

    

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