Courgette + Cheddar Muffins

Courgettes are in season at the moment and we are enjoying harvesting some lovely small yellow ones from our polytunnel. Here is a recipe (adapted from this BBC Food one) to make six muffins. Feel free to double, triple or quadruple the recipe if you have a much bigger muffin tray or find yourself with a sudden glut of courgettes (which can happen easily if you are growing them!). These muffins go really well with tomatoey flavours, so I like eating these alongside a minestrone soup or on a very hot day, a refreshing gazpacho (cold soup).

Ingredients:

170g self-raising flour

85g courgette, grated (roughly 1 small or half a big courgette)

85g mature cheddar, grated

140ml milk

1 egg

small handful of chive, chopped

2 tbsp extra virgin olive oil

salt and ground black pepper

Method:

Turn on oven at 180°.

In a mixing bowl, combine the flour, courgette, cheddar, chives, salt and pepper and mix well.

In a separate bowl, mix together the milk, egg and olive oil. Add this mixture to the dry ingredients and mix well.

Grease six muffin moulds and fill with the mixture.

Bake for about 20-25 minutes until golden brown.