Ingredients
For 6 muffins
- 55g extra mature cheddar
- 70g (about a third) courgette
- 20ml milk
- 23ml natural yoghurt
- Half a medium egg (24ml)
- 30g sweetcorn
- 10g sliced black olives
- Half tsp English mustard or large pinch of black pepper
- 40g self raising flour
- 60g white spelt flour
- 1tsp baking powder
- 10g melted butter, to grease the muffin cases
- Paper muffin cases
- A little chopped fresh rosemary for the top (optional)
- 2-3 baby vine tomatoes
