Cheese and Courgette Muffins
300g self raising flour
3 teaspoons baking powder
75g grated parmesan cheese
150ml pot natural yogurt
3 tablespoons olive oil
3 tablespoons of milk
Salt and pepper
Pre heat oven to 200c/400f/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 yoghurt, 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.Create printer friendly PDF