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Savoury courgette muffins

Makes 12



200g plain flour
40g porridge oats
2 tsp baking powder
½ tsp bicarbonate of soda
1-2 tsp flaky sea salt (depending on how salty your parmesan is)
A few grinds of black pepper
8 large basil leaves, shredded
60g parmesan, coarsely grated, plus another 20g or so to sprinkle on top
2 eggs
250g whole milk yoghurt
4 tbsps olive or rapeseed oil
200g courgettes, coarsely grated
40g cup pine nuts, toasted
40g sultanas


Aside from adding more or less of something because I didn't quite have enough, I didn't change anything about the recipe. Head over to for the how to.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Savoury courgette muffins in tray