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Oooh we love these. We had a guest chef in our kitchen. The word guest sounds like we invited him but to be honest he just barged in 😂 but are we ever glad that he did! These light and soft muffins are great for lunches, picnics, breakfast (with bacon and brown sauce 😋) or for post-work-out snack. Pop one in your pocket when you step out for your lock down exercise.

Makes 12 good sized muffins.

Cooking spray
150g self raising flour
150g plain flour
2 tsp baking powder
150g strong, low fat Cheddar cheese, grated
1⁄2 tsp salt salt
1⁄2 tsp freshly ground black pepper
2 medium eggs, lightly beaten
200ml whole milk
150g courgettes, grated
3 salad onions, trimmed and finely chopped

Preheat the oven to 180°C. Spray a 12 cup muffin tin with cooking spray and line with squares of
greaseproof paper or muffin cases.

Sieve the two flours and the baking powder together into a large bowl. Add the Cheddar and
The salt and pepper.

Beat the eggs and milk together until smooth and add to the dry ingredients. Stir gently until thoroughly combined. Lightly stir in the grated courgettes and the chopped salad onions.

Spoon the mixture into muffin tin and cook for about 20 minutes, until the muffins
are risen and golden, and are firm but springy to the touch. Leave to cool.

They can be kept for 3 days (if they last that long) or can be frozen so why not make a batch for quick on-the-go breakfasts?