Savoury courgette muffins

Ingredients

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

Directions

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 http://www.theguardian.com/lifeandstyle/2010/jun/05/savoury-muffin-recipes-fearnley-whittingstall for the how to.

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