A great savory snack!
Heat your oven to 200°C and line a muffin tin with muffin cases.
Coarsely grate the courgette and squeeze out as much liquid as possible. Tip into a bowl with the flour and most of the cheese.
Crack the egg into a jug and beat well, then add in the oil. Top up with milk to make 250ml of liquid. Mix to combine.
Pour into the courgette bowl and mix together until you have a smooth batter.
Divide between the muffin cases and sprinkle the tops with the left over cheese. Bake in the oven for 20-25 minutes or until golden and firm. Enjoy!
Recipe from Olive