Courgette cornbread muffins with salsa
prep: 20 minutes
cook: 25 minutes
serving: 30
Nutrition Facts
each serving
KCal
55
Carbs
8.1g
fiber
1g
Protein
2.4g
Fat
1.2g
Saturates
0.4g
Sugars
1.2g
Salt
0.1g
Fruit/Veg Portion
-
Ingredients
all 17 types- 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
Directions
6 steps in totalStep 1
Preheat oven to 180°C/gas 4 and brush (or spray) a mini muffin tin with oil.
Step 2
Add 1 tsp oil to a pan with the onion and red pepper and cook for 6-7 minutes until softened.
Step 3
Remove from the heat and add the courgette and oregano, mix, and set aside.
Step 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.
Step 5
Spoon into mini muffin tins or mini paper cases. Bake for 15-20 minutes until lightly browned.
Step 6
Meanwhile, mix together the tomatoes, chilli, mint and vinegar to make the salsa.
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