cheese and courgette muffins

These cheese and courgette muffins are a great grab-and-go snack. And are a great way to use a glut of courgettes (zucchini) in the summer months. I often pop one of these in my boys’ lunchbox along with some veggie sticks and a flask of soup when we’re going swimming after school and will be eating on the run. They’re also lovely with wedges of frittata for an easy picnic. Just use them whenever you’d use bread – they’re great served with soup or split and toasted with eggs for brunch.

They are an easy thing to make with small children and don’t require any machinery, just a grater, bowl, spoon and muffin tin. Perfect for the weekend or school holidays. They do stick a bit to the paper muffin cases but my boys love picking them off and it keeps them busy for a while so I don’t stress about it!

They freeze brilliantly, just defrost them and pop them in the oven for 5 minutes to refresh them and crisp them up again. Or grab one from the freezer in the morning, throw it in a lunchbox and it will be defrosted by lunchtime.