- Makes 16 to 18 muffins - Ready in 1 hour 10 minutes -
*uses up 1/3 of a large marrow*
Gather together...
50g butter, melted.
250g chunk of a large marrow (weighed without the skin, ends and seeds) coarsely grated. NOTE - I hate grating so I always blitz (for a very short time) in a food processor, to do this you must chop the marrow into bitesize chunks first or else the food processor will turn the flesh to liquid if it is trying to deal with large chunks.
1 tsp pesto / 1 tsp wholegrain mustard (whichever you prefer).
200g self-raising flour.
75g cheese gated (50g for inside, 25g as topping).
150ml milk (homemade oat milk works well in this recipe).
2 medium eggs (beaten).
Get baking...
1. Pre-heat the oven to 200 C (180 C fan) or Gas 6.
2. Set out the 16 - 18 silicone muffin cases (mine each measure 7cm across the top, 2.5cm deep and 5cm across the base) in the holes of a muffin tin / on a flat baking tray (if you don't have a muffin tin with holes in).
3. Gently melt 50g of butter in a big pan on the hob. Then turn off the heat.
4. Once the butter has melted, add the rest of the ingredients to the pan – 250g of coarsely grated marrow, 1 tsp of pesto / grainy mustard, 200g of self-raising flour, 50g of grated cheese (you'll need 25g more shortly, to sprinkle on top), 150ml of milk (homemade oat milk works well) and finally the 2 medium eggs (beaten). You must add the eggs last so that the butter has cooled, or they will be scrambled! Stir really well.
5. Spoon the mixture into SILICONE muffin cases, until each that you use is 3/4 full. (You need to use silicone rather than paper cases, as these muffins stick badly to paper cases.)
6. Sprinkle the 25g of leftover grated cheese on top of the muffins.
7. Bake the muffins for 30 - 40 minutes, until really golden brown.
8. Cool them in their cases for 5 min, then remove the cases and cool them on a wire rack.
9. Delicious eaten hot or cold – they are perfect to take on a picnic (once cooled) as they are robust.