Lovely moist savoury courgette and cheese muffins, a refreshing change from cheese scones and a great snack to have on the go.
225g/8oz Self raising flour
1 tsp baking powder
½ tsp grated nutmeg (optional)
300g grated courgette (2 medium courgettes)
100g/4oz Extra mature cheddar grated
1 large egg
200ml/7floz natural yoghurt
90ml/3oz Mellow Yellow Rapeseed Oil
Makes 10-12 muffins (depending on case size).
Preheat the oven to 180ºC
Mix flour, baking powder and grated nutmeg in a bowl. In a separate bowl mix the grated courgette, grated cheese, egg, yoghurt and Mellow Yellow Oil. Add the flour to the courgette mixture and stir to combine, but do not over mix. Fill the muffin cases and bake for 40 minutes until golden brown, slightly firm and springy. Cool on a wire rack.