These delicious muffins are packed with roasted red peppers, courgettes, cheddar cheese and brie, making them wonderfully gooey and melty inside. Serve with a light salad for lunch.
- 2 courgettes, chopped, cooked in butter until softened
- 2 roasted red peppers from a jar, chopped, drained
- 250g self-raising flour
- 1 tsp. baking powder
- 1 tbsp. freshly picked oregano leaves or 1tsp. dried
- 3 eggs
- 100ml milk
- 5 tbsp. veg oil
- 85g grated cheddar
- 100g brie, cubed
Preheat the oven to 170C and grease or line a 12-hole muffin tin.
Combine the flour, baking powder, oregano and some salt and pepper in a bowl. Whisk the eggs, milk and oil together and combine the wet mix and dry mix together until smooth. Fold in the courgettes, peppers, most of the cheddar and the brie then divide between the liners and top with the rest of the cheddar.
Bake for 20-25 minutes or until firm and golden on top.