1. Grease 5 large or 24 mini muffin tray

2. Mix flour, baking powder, courgette, grated cheese & seasonings

3. In separate bowl, whisk milk, egg & olive oil together

4. Add liquid to flour mixture and mix in rosemary until well combined

5. Divide mixture between holes bake for 10 minutes then take out and add further cheese for topping

6. Bake for a further 10 minutes until risen and golden brown.

7. At this stage they can be frozen and reheated when required.

8. Serve warm with butter.

Use green courgettes as they give colour to the muffins. You can use up bits of tangy cheese in this recipe great way to use up left over scraps of cheese.