Gruyère, baby marrow muffins

Gruyère, baby marrow muffins PHOTO: Micky Hoyle

Recipe

Gruyère, baby marrow muffins

Amazingly versatile, gruyère, baby marrow muffins are ideal for breakfast, as a snack with 11 o’clock tea or as a light lunch or supper.

Makes 7 muffins Gruyère and baby marrow muffinsPreheat oven to 180 °C. Line 7 standard muffin-tin hollows with baking paper. In a mixing bowl sift together 240 g (430 ml) self-raising flour, 3 ml salt and 10 ml baking powder. Grate 150 g baby marrows and add to dry ingredients. Add 200 g grated Gruyère cheese and mix well. Whisk together 1 egg, 225 ml milk and 50 ml melted butter. Add flour mixture and mix well. Divide batter among muffin hollows and bake for 20 – 25 minutes. use a thin skewer to test if done.

Gruyère and baby marrow muffins

Gruyère, baby marrow muffins
PHOTO: Micky Hoyle

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Edition SARIE FOOD April / May 2014 | Story 30 Muffins| Recipe Gruyère, baby marrow muffins