Savoury muffins

• courgette↗1

  (about 175g grated weight)

• spring onions↗4

  finely chopped

• self-raising flour↗225g g
• roasted red pepper from a jar1

  drained and finely chopped

• parmesan↗100g g

  finely grated

• rosemary sprigs↗few

  needles picked and finely chopped

• eggs↗2

  beaten

• sunflower oil↗90ml ml
• whole milk↗50-100ml ml

  50-100ml

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6 and line a eight-hole muffin tin with muffin cases. Coarsely grate the courgette into a fine sieve and use clean hands to squeeze out as much liquid as possible over the sink. Tip into a bowl with the spring onions, flour, roasted red pepper, most of the cheese and the rosemary, along with lots of black pepper and a pinch of salt.

2. 2

   Crack the eggs into a jug, pour in the oil and top up with enough milk to make 300ml. Beat together, then pour into the courgette mixture and mix to a smooth batter. Divide between the cases, top with the remaining cheese and bake for 25-30 mins until risen, firm and golden brown on top. Leave to cool completely on a wire rack. Will keep for up to three days in an airtight container in the fridge.