Courgette and Cheddar Cheese Muffins

These muffins make a great breakfast or brunch treat.

Quantity makes 6 Muffins

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Ingredients:

150g self-raising flour

75g rolled oats

7.5ml English mustard powder

2.5ml bicarbonate of soda

200g courgette, grated

150g strong cheddar cheese, grated

75ml milk

1 egg

75ml vegetable oil

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Method:

Heat the oven to 180C (Gas 4, 350F)

Mix together the dry ingredients and add the courgette and cheese.

Reserve a little cheese for topping.

Whisk the milk, egg and oil. Add to the dry ingredients and mix together with a spatula.

Spoon into 6 large paper muffin cases and top each with a little cheese.

Place in the oven and cook for 25-30 minutes.

Serve warm or store in an airtight container to eat later.

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