Gruyere and courgette muffins

• 225g self raising flower
• 1 tsp baking powder
• 100g grated courgette
• salt and pepper
• 75g grated gruyere
• 175ml full fat milk
• 1 egg, beaten
• 75ml olive oil
• 1 tbsp chopped rosemary

Preheat oven to gas 4 (180C). Grease approx 9 holes in a muffin tin.

Mix flour, baking powder, courgette, seasoning and 50g of the cheese,

In separate bowl, whisk the milk, egg and olive oil together. Add this with the rosemary to the dry ingredients. Mix well.

Divide the mixture among the holes and bake for 10 mins.

After 10 mins sprinkle them with the rest of the cheese.

Bake for a further 15 mins (may need a few mins longer (note that this is with gluten free self raising flour).