Courgette and Parmesan Muffins Recipe

These little gluten free muffins are delicious eaten straight from the oven, or served with a bowl of warming homemade soup

Makes 14 muffins

Gluten free cornbread mix Parmesan courgette muffins

Oven temp: 180 deg c/ 350F

Baking time: 18 mins


1 x Honeybuns Cornbread mix made up as per instructions on the pack.


100ml milk

1x courgette, chopped

4x roasted garlic cloves

100g grated parmesan

plus 40g parmesan for the topping

To make the roasted garlic 

You can roast a couple of bulbs worth of garlic at a time. Peel the cloves, drizzle them in oil and roast in the oven at 180 deg C/ 350F for 25 mins. Chop 4 cloves and keep to one side for the recipe. You can blitz the remaining cloves into a puree and freeze.

Gluten free cornbread mix Parmesan courgette muffins

To make the muffins

Pre-heat your oven. Brush a 12 hole (plus 2 extra holes) muffin pan with oil or melted butter.

Make up the cornbread mix as per the instructions on the pack in a large mixing bowl.

Add the milk, chopped courgette, grated parmesan and chopped garlic cloves to the muffin mix.

Fill each muffin hole 3/4 full with the mix.

Sprinkle extra grated parmesan over the tops of the muffins before baking.

Pop in the oven. They’re done when they are mid golden and spring back to the touch.