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Courgette, chilli and cheddar spiced muffins

These savoury treats from Tonia Buxton will feel like an indulgence but are actually very healthy - perfect for our Eat More, Lose More plan!

(Makes 10)


1 onion, chopped2 small courgettes, diced or coarsely grated 2 cloves of garlic crushed (optional)6 tbsp olive oil2 free-range eggs, beaten¼ tsp paprika¼ tsp coriander¼ tsp cayenne pepper¼ tsp cumin¼ tsp turmeric1 tsp sea saltOR 1 heaped tsp of Baharat spice mix1 red chilli, finely chopped (keep seeds if you like hot or discard if you don’t)100g mature cheese, chopped into small cubes200g wholemeal flour1½ tsp baking powder120 ml milk


  • Preheat the oven to 180C / fan 160C / gas 4. Line a muffin tray with 10-12 muffin cases.

  • Heat 2 tbsp olive oil in a frying pan then gently cook the onions and courgettes (and garlic if using) for 5 minutes or until just softened. Allow to cool slightly.

  • In a large bowl, mix the eggs with the remaining oil, spices and cheddar cheese.Fold in the flour and baking powder. Fold in the onion and courgette. Stir in enough milk to slacken mixture to a batter consistency.

  • Divide between the muffin cases then bake for 20-25 minutes or until well risen, coloured and firm to the touch. Eat eaten warm or freshly baked.

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Weekdays | 6am-9am