courgette and spring onion muffins.

These muffins were SO fresh when I took this picture that the camera lens steamed up.

Yum!

Makes: 12
Ingredients
150g self raising flour
150g plain flour
2 tsp baking powder
150g mature Cheddar
½ tsp salt
½ tsp cracked black pepper
2 medium eggs, lightly beaten
200ml whole milk
150g courgettes, grated
3 salad onions, trimmed and finely chopped


Method
Heat the oven to 180°C/gas 4. Butter a 12-cup muffin tin and line with squares of greaseproof paper, overlapping the edges slightly (or use large muffin cases).
Sieve the two flours and the baking powder into a large bowl. Add the Cheddar and seasoning.
Beat the eggs and milk together until smooth. Add this mixture to the dry ingredients and stir gently and thoroughly until well combined. Lightly stir in the courgettes and salad onions.
Spoon the mixture into the lined tin and cook for about 20 minutes, until the muffins are risen and golden, and are firm but springy to the touch. Leave to cool. (The muffins can be stored in an airtight container for up to three days; they can also be made in advance and kept in the freezer for 2 months.)