Courgette, tomato and cheese muffins

Method

1. Preheat the oven to 200C/gas 6. Combine the flour, courgette, seasoning and Cheddar cheese in a large mixing bowl.

2. Whisk together the milk, egg and oil, and gradually pour this liquid into the dry ingredients. Beat well to combine everything together. Grease 14 muffin moulds and half-fill each one with the batter mixture.

3. Prick each cherry tomato with the point of a knife - this stops them bursting open as they cook. Sit the tomatoes on top of the batter and spoon over the rest of the mixture. Bake for about 20 minutes, until just firm to the touch.

4. Split the warm muffins in half and serve with buttered toast, crisp bacon and scrambled eggs.

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Ingredients

For the muffins

225g self-raising flour
100g courgettes, grated
1/2 tsp salt and pepper
100g mature Cheddar cheese
175ml Milk
1 egg
55ml Olive oil
14 cherry tomatoes

To serve

bacon rashers, grilled
scrambled Eggs
buttered toast

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