Ingredients

225g self raising flour

100g grated courgette

100g grated gruyere

175ml milk

1 egg

75ml olive oil

S&P

1 tbs chopped rosemary

Extra grated gruyere to top

Method

1. In a bowl, combine the flour, courgette, seasoning and cheese.

2. In a separate bowl mix together the milk, egg and oil, then add this to the dry ingredients and mix well with the rosemary.

3. Grease 9 muffin moulds and fill each with the mix. Top with more cheese.

4. Cook at 180c for about 20 mins.

5. Serve warm with butter and tomato chutney