Supreme Flour

Cheesy courgette muffins

These muffins are perfect for breakfast, brunch and quick lunches.





250 g     flour
  10 ml   baking powder
   5 ml    salt
100 g      butter, melted
250 ml    NutriDay Plain Yoghurt
    1        egg
150 g      grated cheddar cheese
175 g      grated baby marrows



  • Preheat the oven to 180ºC. Line a 12-hole muffin pan with PAPER muffin cases.
  • Mix together the dry ingredients in a large bowl.
  • Combine the melted butter, yoghurt and egg in a separate bowl and mix well.
  • Pour the wet ingredients into the dry and mix until combined.
  • Fold in the cheese and baby marrows.
  • Transfer the batter to the prepared muffin cases.
  • Place the muffin pan in the oven and bake for 15-20 minutes, until the muffins are golden brown and a skewer inserted comes out clean.
  • Remove from the oven and allow to cool before serving.


Note: these muffins will last for 2-3 days in an airtight container.


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