Cheese & Courgette Muffins

Ingredients

300g 10oz self raising flour
3 teaspoons baking powder
75g 3oz grated parmesan cheese
1 courgette
150ml (5 fl oz) pot natural yogurt
3 tablespoons olive oil
3 eggs
3 tablespoons of milk
salt and pepper

Method

Pre heat oven to 200c/400f/Gas Mark 6.

Line the muffin tin with paper cases.

Put the flour, salt and pepper, baking powder and parmesan cheese into the mixing bowl.

Cut the stalks off the courgette, then grate. Add the courgette to the bowl with the yogurt, oil, eggs and milk. Fork together until just mixed.

Spoon the muffin mixture into the paper cases, filling each case two thirds full.

Bake in the centre of the over for 18-20 minutes until well risen and golden brown. Serve warm or cold with bowls of hot soup.