Cheesy Courgette Breakfast Muffins

For the first time, I have decided to take part in Fuss Free Flavours Breakfast Club, mainly because this is the first time I've come across it.  This month, #11, has a theme of 'Vegetarian and Savoury', as set by Green Gourmet Giraffe. An interesting one for me as my ideal breakfasts are either a stonking great big bacon buttie smothered in butter and tomato ketchup, or blueberry pancakes covered, drenched in fact, in maple syrup. But I do like a challenge.

So I got to thinking.  I've found my self pondering veggie and savoury breakfasts at all hours of the day (obsessive?  Moi?), but finding a problem with each idea. I thought about (and tried - oh the things we do for our blogs!) soft boiled eggs with early British asparagus dippers - but that's hardly a recipe; cheesy french toast with vine roasted tomatoes - but I couldn't have this without parma ham; Sweet potato rosti with roasted tomatoes - likewise, but bacon; Baked eggs with spicy tomato - but Green Gourmet Giraffe isn't keen on eggs so it didnt seem fair.

If I'm on the move, a croissant or blueberry muffin is my weapon of choice for breakfast, so I started thinking about savoury muffins. If I'm going to think about and create a new recipe, it has to be something my family will also want to eat, and they are fully fledged carnivores.  With this in mind, it had to suit both sides of the fence. I had a route around in my fridge and, to my delight found the right ingredients for these light yet filling muffins, that I'm sure contain one of your 5-a-day (wishful thinking?) and would be delicious on their own, with smoked salmon, with bacon or, in the case of the Breakfast Club Theme, a swipe of cream cheese and a sprinkling of black pepper.


Enough to turn me veggie?  Well, it's turned me savoury in the mornings and that's no mean feat.

Cheesy Courgette Breakfast Scones

• 220g plain flour
• 1.1/2 tsp baking powder
• 1 tsp bicarbonate of soda
• 1/2 tsp salt
• 60g butter, melted
• 1 egg
• 250ml milk
• 1 medium courgette, about 200g, grated
• 80g grated cheddar cheese
• 30g grated parmesan cheese
• 1 tbsp chopped parsley
• 1 tbsp chopped thyme leaves

1. Pre-heat the oven to 180 and wipe a none stick muffin tray with a slick of oil. (I tried this recipe lining the muffin tin with paper cases, as per the picture, and without. The mixture sticks to the paper so don't do it now!)

2. Mix the flour, baking powder, bicarbinate of soda and salt in a bowl.

3. In a separate, larger bowl, lightly whisk the egg then mix in the melted butter, milk, and courgette until combined.

4. Stir in the flour and mix until just combined but still lumpy and finally stir in the cheeses and herbs.

5. Spoon into the cake tin and bake for 30-35 minutes until golden and springy to the touch. Leave to cool slightly and eat warm. These can be warmed through another day and can be refrigerated.

I've frozen a few and will let you know how they are once defrosted and warmed through.

Enjoy!