- 225g/8oz self-raising flour
- 1 tsp baking powder
- 100g/3½oz courgette, grated
- salt and freshly ground black pepper
- 75g/2¾oz Gruyère, grated
- 175ml/6fl oz full fat milk
- 1 free-range egg, beaten
- 75ml/2¾fl oz olive oil, plus extra for greasing
- 1 tbsp chopped fresh rosemary
- butter, to serve
- Preheat the oven to 180C/350F/Gas 4. Grease 5 of the holes in a 12-hole muffin tray with olive oil.
- Mix the flour, baking powder, courgette, seasoning and 50g/1¾oz of the cheese together in a bowl.
- In a separate bowl, whisk the milk, egg and olive oil together until well combined. Add the liquid mixture and rosemary to the dry ingredients and mix until well combined.
- Divide the mixture among the muffin holes and bake for 10 minutes in the oven, then sprinkle over the remaining cheese. Bake for a further 10-15, or until risen and golden-brown.
- Serve the muffins warm, with butter.