Makes 6
These muffins are a perfect picnic treat and the perfect excuse to eat outside!
Simply mix 225g/8oz self raising flour with 1 teaspoon of baking powder, 100g/4oz grated courgette, 50g/2oz grated Gruyère, 40g/2oz finely cubed chorizo and some salt and pepper.
Then, in a mixing jug whisk together 175ml/¼ pint of whole milk, an egg and 75ml/3 fl oz of olive oil. Pour this into the flour and courgette mix and combine everything thoroughly.
Finally, spoon the mix into an oiled muffin tin and put in the oven at 180C/350F/Gas4, bake for 10 minutes then take out and add a little more grated Gruyère to the top of each, then bake for another 15 minutes. Eat warm with butter or cold out of your picnic basket.
Recipe by Anna Hedworth
