Cheese, Tomato and Courgette Muffins

method:

• Preheat the oven to 200C/400F/Gas 6. If you’re using a fan oven, reduce the heat to 180C. Line a 12 hole muffin tin with paper muffin cases.
• In a large bowl, combine 225g Allinson Wholemeal Self Raising Flour with 1/2 tsp salt, 100g courgettes, grated, and 100g vegetarian red Leicester cheese, grated. Season with freshly ground black pepper.
• In a separate bowl or jug, mix together 175ml milk, 1 tsp vegetarian pesto, a free-range egg and 2tbsp olive oil. Pour this mixture into the dry ingredients. Gently stir together until just combined.
• Spoon the muffin mixture into the paper cases. Pierce 12 cherry tomatoes with a sharp knife and push one cherry tomato into the top of each muffin.
• Bake in the preheated oven for 20-25 mins until the muffins are well risen, golden and firm. Eat warm or cold.