225g self raising flour
100g grated courgette
100g grated gruyere
75ml olive oil
1 tbs chopped rosemary
Extra grated gruyere to top
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