Savoury Courgette Muffins

Makes 12

Made using the OXO Good Grips Vegetable Spiralizer to view our full spiralizer range view here


  • 2 medium eggs
  • 100g ricotta
  • 125g Parmesan (or vegetarian alternative), grated
  • 2 medium courgettes, spiralized
  • 1 tbsp fresh thyme, chopped
  • 2 tbsp olive oil
  • 125ml milk
  • 200g wholemeal or spelt flour
  • 1½ tsp baking powder
  • 1 tsp bicarbonate of soda
  • ½ tsp salt


  1. Preheat the oven to 180°C/Gas 4. Grease a 12 hole deep bun tin with Cake Release or line each hole with a 15cm square of greaseproof paper, pushing the paper down until it sticks up.
  2. In a large bowl, whisk the eggs, then add the ricotta and 100g of the Parmesan and whisk again to combine. Add three-quarters of the spiralized courgette, the thyme, olive oil and milk, then mix until well combined.
  3. Sift in the flour and add the baking powder, bicarbonate of soda and salt. Mix until just combined.
  4. Divide the mixture between the 12 holes so that they are all filled almost to the top. Place the leftover courgette on top of each muffin to resemble a nest and sprinkle with the remaining Parmesan.
  5. Bake for 25-30 minutes until the tops spring back when touched. Cool in the tins for 10 minutes and then transfer to a cooling rack.