Brie, courgette & red pepper muffins

Vegetarian
Health score
5%
Brie, courgette & red pepper muffins
70 min.
10
269kcal

Suggestions


Start your day on a deliciously savory note with these mouth-watering Brie, Courgette, and Red Pepper Muffins! Perfect for morning meals, brunch gatherings, or a leisurely breakfast, these muffins are a delightful explosion of flavors that will surely impress family and friends. Their rich, cheesy profile from the creamy Brie and sharp cheddar combined with the fresh, vibrant colors of courgettes and red peppers not only makes them a feast for the eyes but also a treat for the taste buds.

What sets these muffins apart is their hearty yet light texture, thanks to the self-raising flour and the slight sweetness of the courgettes. Infused with fragrant oregano, they bring a touch of earthiness while delivering a satisfying bite. These muffins are not just a tasty indulgence; they're a great way to sneak in some veggies into your morning routine. With simple ingredients that come together easily, you won't need to be a culinary expert to whip up this enticing dish.

Ready in just 70 minutes, these muffins serve 10, making them ideal for gatherings, or you can enjoy them throughout the week. Serve warm, and watch as they become the star of your breakfast table. Whether you're looking for a nutritious start to your day or simply a delicious snack, these Brie, Courgette, and Red Pepper Muffins are sure to please!

Ingredients

  • knob butter 
  • small courgette cut into small cubes
  • 250 self-raising flour 
  • tsp double-acting baking powder 
  • tbsp oregano leaves dried fresh
  •  eggs lightly beaten
  • 100 ml milk 
  • tbsp unrefined sunflower oil 
  •  pasilla peppers red cut into bite-sized pieces (see tip, below)
  • 85 cheddar grated
  • 100 round of président brie for a vegetarian-friendly brand (check packaging )

Equipment

  • bowl
  • oven
  • muffin tray

Directions

  1. Heat oven to 190C/170C fan/gas
  2. Line 10 holes of a muffin tin with paper cases. Melt the butter in a pan and gently cook the courgettes for about 5 mins until softened.
  3. Mix the flour, baking powder, oregano and some seasoning in a large bowl. Make a well in the centre and add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min or so to make a smooth batter.
  4. Add the courgettes, peppers, two thirds of the cheddar and all the brie or camembert to the batter, stirring well. Divide between the muffin cases and sprinkle with the remaining cheddar.
  5. Bake for 25-30 mins until the muffins feel firm to the touch and are golden and crusty on top.
  6. Serve warm or at room temperature.

Nutrition Facts

Calories269kcal
Protein14.12%
Fat53.91%
Carbs31.97%

Properties

Glycemic Index
35.3
Glycemic Load
12.5
Inflammation Score
-8
Nutrition Score
11.248260954152%

Flavonoids

Luteolin
0.15mg
Quercetin
0.21mg

Nutrients percent of daily need

Calories:268.7kcal
13.43%
Fat:16.19g
24.91%
Saturated Fat:5.64g
35.24%
Carbohydrates:21.6g
7.2%
Net Carbohydrates:20.06g
7.29%
Sugar:2.31g
2.56%
Cholesterol:70.56mg
23.52%
Sodium:228.18mg
9.92%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.54g
19.08%
Vitamin C:34.7mg
42.06%
Selenium:18.14µg
25.92%
Vitamin E:3.75mg
24.99%
Vitamin A:1109.02IU
22.18%
Calcium:163.68mg
16.37%
Phosphorus:160.91mg
16.09%
Manganese:0.3mg
15.01%
Vitamin B2:0.22mg
13.04%
Folate:40.3µg
10.07%
Vitamin B6:0.18mg
8.98%
Zinc:1.13mg
7.5%
Vitamin B12:0.4µg
6.61%
Vitamin B5:0.65mg
6.52%
Fiber:1.55g
6.2%
Vitamin K:6.36µg
6.06%
Potassium:202.64mg
5.79%
Magnesium:21.99mg
5.5%
Iron:0.93mg
5.15%
Vitamin B1:0.06mg
4.05%
Copper:0.08mg
3.99%
Vitamin B3:0.7mg
3.51%
Vitamin D:0.47µg
3.12%