Mini courgette and parmesan savoury muffins

Ingredients

For 1 serving

• Whole wheat flour20 g
• Eggs30 g
• Zucchini50 g
• Parmigiano Reggiano5 g
• Plain nonfat yogurt30 g
• Baking soda1 g
• Extra virgin olive oil3 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: May – September

Method

1. Heat a conventional oven to 180 °C and put 2 paper cases in a mini muffin tin.
2. Meanwhile wash the courgette, trim it and grate it on the coarse side of a grater; squeeze it well in your hands or a tea towel, so the muffins don't turn out soggy. Grate the Parmigiano Reggiano too.
3. In a bowl beat the egg with the yoghurt and oil using a fork, until well combined.
4. Add the wholemeal flour, bicarbonate of soda, Parmesan and salt and stir just until no dry flour shows; then fold in the courgette.
5. Divide the batter between the cases, filling them three-quarters full.
6. Bake for 20 minutes, until risen and golden and a cocktail stick pushed into the centre comes out clean; let them cool for 5 minutes before unmoulding.