Courgette & mozzarella muffins

Ingredients

2 eggs

100ml milk

1 tbsp olive oil

2 tsp sugar

1 tsp salt

1 tsp chilli powder

1 tsp paprika

1 small onion, finely chopped

275g drained & cubed mozzarella

275g courgette, grated

275g plain flour

3 tsp baking powder

You will also need 24 baking cases and a cake baking tray.

Directions

1. Pre-heat the oven to gas mark 6 (200C/390F).
2. Put the baking cases in the baking tray.
3. In a large bowl, beat the eggs.
4. Stir everything into the eggs, except the flour and baking powder.
5. Add the flour and baking powder. Fold gently.
6. Spoon the mixture into the baking cases, almost to the top.
7. Bake for 25 minutes, until puffed and golden.
8. Enjoy (they're very moreish!)

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)