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You are here: Home / Recipes / Baking and Desserts / Pesto Courgette Muffins

Pesto Courgette Muffins

April 26, 2016 by Sarah Trivuncic 7 Comments

This site content is free. When you purchase via referral links on our posts, including those to Amazon, we earn affiliate commission, at no extra cost to yourself. Thanks for reading and please share posts you find useful!

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These courgette muffins with herby pesto are quick and easy to make.

Easy to make tasty pesto courgette muffins - recipe using spiralizer although you can sub with grated courgette if you don't have a spiralizer

Believe it or not I was badgered into buying a spiraliser by Ted who had seen one demonstrated in Lakeland then as soon as we’d brought it home he was determined to record an “unboxing video” for YouTube. This was around one year ago so he was only seven at the time but with some minimal assistance he did a good job and amusingly it’s had 1500 views on YouTube in the past year. I should get Ted to record all my gadget videos!

Mine is actually identical to the Hemsley & Hemsley spiraliser which comes up as one of top spiraliser search results on Amazon – truth be told theirs is a more stylish all white colour rather than Lakeland’s cream and green one. You just have to put up with it saying Hemsley & Hemsley on it.

Do I need a spiraliser to make these courgette muffins?

No, you can use grated courgette to make these courgette muffins if you don’t have a spiraliser*. I know it’s not courgette season yet but they’re one of my favourite vegetables to buy all year round and they go well with pesto.

But since spiralisers are all the rage at the moment I wanted to try baking with spiralised courgette to see how it went down in courgette muffins. With a few tweaks this recipe is based on my earlier pizza muffins (linked and pictured further down) and you’ll find here my Vitamix pesto recipe or you can use some from a jar as you please. I almost always make my own pesto and frequently from rocket – it’s a great way to use up rocket leaves on the turn rather than throwing them away.

Muffins are incredibly easy to make with kids and this recipe would also be suitable for packed lunches and picnics. Enjoy!

Have you tried using a spiraliser yet? How did you find it?

*Affiliate links used.

Easy to make tasty courgette muffins with herby pesto - recipe using spiralizer although you can sub with grated courgette if you don't have a spiralizer

Print Recipe
5 from 2 votes

Pesto Courgette muffins

Tasty savoury muffins you can make in under 40 minutes.
Prep Time20 minutes mins
Cook Time18 minutes mins
Total Time38 minutes mins
Course: Baking, Lunch, Picnic, Snack, Vegetarian
Cuisine: British, Italian, Mediterranean, Vegetarian
Keyword: courgette muffins, savoury muffins, spiraliser recipe, zucchini muffins
Servings: 12
Calories: 206kcal
Author: Sarah Trivuncic

Equipment

  • Spiraliser
  • 12 hole muffin tin
  • 12 paper muffin cases

Ingredients

  • 275 g self raising flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tsp salt
  • 100 g butter melted
  • 275 ml buttermilk
  • 1 large eggs
  • 1 tbsp fresh basil finely chopped
  • 1 courgette medium, spiralised
  • 75 g pesto
  • 65 g mozzarella reduced fat (half a drained ball)
  • pepper to season

Instructions

  • Preheat the oven to gas mark 6. In a large mixing bowl combine the dry ingredients; flour, baking powder, bicarbonate of soda, salt.
  • Chop the mozzarella cheese into 10mm pieces. Set one third of the mozzarella pieces and a handful of the spiralised courgette aside (the short off cuts are best).
  • Add the spiralised courgette, chopped basil and two thirds of the mozzarella to the dry ingredients. Stir gently with a metal spoon until all chopped ingredients are incorporated and individually coated with the flour mix.
  • In a medium size bowl, melt the butter in the microwave and let it cool slightly. Beat in the buttermilk and egg until smooth.
  • Pour the wet ingredients over the dry and stir with a metal spoon until just combined. Do not over mix.
  • Spoon the batter into the muffin cases and bake for 14 minutes.
  • After this cooking time, remove the muffins from the oven and quickly top each one with a few of the remaining mozzarella pieces and spiralised courgette bits. Return to the oven for a further 4-6 minutes.
  • Cool the muffins in the tin for a few minutes before placing on a wire rack to cool completely.

Notes

You will need a large 12 hole muffin tray lined with large paper muffin cases.

If you like baking these savoury muffins see also my ever popular pizza muffins!

Pizza Muffins with Black Olives

Bake of the Week Round Up April 26th 2016

Here is a run down of this week’s entries and the new linky is open until next Monday night at the foot of this post.

BOTW-Strawberry-mousse-tart
Strawberry Mousse Cakes by Something Sweet

BOTW-fascinator-cake

Fascinator Cake by Lins Food

BOTW-strawberry-cupcakes

Fresh Strawberry Cupcakes by Don’t Sweat the Recipe

BOTW-apple-pie-praline-pieces

Apple Pie with Praline Pieces by Something Sweet

BOTW-spirulina-Lime-Cake

Spirulina lime chia seed cake by Allotment 2 Kitchen

BOTW-Chamomile-Cake

Camomile Cake by Veggie Desserts

BOTW-anzac-biscuits

Anzac Biscuits by Foodie Quine

BOTW-Wild-Garlic-Cheese-Scones

Wild Garlic Cheese Scones by Tin & Thyme

BOTW-mens-blue-bday-cake

Mens Blue Birthday Cake by Casa Costello

BOTW-after-eight-icecream-cake

Chocolate Mint After Eight Ice Cream Sandwich Cakes by Gluten Free Alchemist

BOTW-macarons-rose-ganache

Macarons with Chocolate Rose Ganache by Baking Queen 74

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This site content is free. When you purchase via referral links on our posts, including those to Amazon, we earn affiliate commission, at no extra cost to yourself. Thanks for reading and please share posts you find useful!
Filed Under: Baking and Desserts Tagged With: blog-events, courgette, dairy, muffins, pesto, summer, vegetarian

About Sarah Trivuncic

Sarah Trivuncic has published recipes, restaurant and travel reviews on Maison Cupcake since 2009. She lives in Walthamstow, East London with her husband and teenager.
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Comments

  1. Jenny Paulin says

    April 26, 2016 at 1:44 pm

    your muffins look very pretty aswell as sounding very tasty and healthy.
    thank you for hosting

    Reply
  2. nessjibberjabberuk says

    April 26, 2016 at 9:58 pm

    I love a savoury muffin. My daughter has pesto pasta for lunch once a week at school so I’m always looking for ways to use up leftover pesto.

    Reply
  3. Kirsty Hijacked By Twins says

    April 29, 2016 at 3:47 pm

    The courgette muffins look delicious. I have the same spiralizer and the first time I used it and putting it together I sliced my finger open, it is super sharp so be warned! Thank you for hosting and sharing x

    Reply
  4. Winnie says

    April 30, 2016 at 9:37 pm

    5 stars
    Your muffins look soooooooooo tasty!! I LOVE pesto, and eat it with a tsp. So I’d love to try your recipe!
    thank you for hosting this party 🙂

    Reply
  5. Helen at Casa Costello says

    May 2, 2016 at 7:28 pm

    5 stars
    I must admit to developing a bit of an addiction to pesto – I’m putting it in and on everything at the moment. Savoury muffins are superb for lazy after school snacks – the perfectionist in me is delighted when I remember to take them out of the freezer before the school run. Thanks again for all of your hard work with #BakeoftheWeek

    Reply

Trackbacks

  1. White Chocolate & Blueberry Blondie Cake - Mummy Mishaps says:
    April 26, 2016 at 1:41 pm

    […] hosted this week by Sarah […]

    Reply
  2. 40+ Vegetarian Recipes for Vegetarian Week - Maison Cupcake says:
    May 17, 2016 at 5:12 pm

    […] Spiralized Courgette Muffins with Herby Pesto […]

    Reply

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