Cheese & Herb Muffins

Cheese & Herb Muffins

Makes 12

Points per serving: 1½

Suitable for freezing.

1 small carrot, finely grated

1 small courgette, finely grated

150g self raising flour

salt & pepper

2 tbsp olive oil

2 medium eggs, beaten

150ml skimmed milk

2 tbsp parmesan cheese

2 tbsp chopped fresh coriander, chives or parsley

Preehat oven to 200ºC/400ºF/Gas 6.  Put 12 paper cases into a bun tin.

Put the carrot & courgette into a bowl.  Sift in the flour and season with salt & pepper.  Add the oil, eggs, milk, parmesan and herbs.  Stir until just combined.

Spoon mixture into cake cases.  Transfer to the middle of the oven and bake for approx 20 mins until golden brown and risen.

Cool on a wire rack.

To Freeze:  Pack cold muffins into a freezer bag or box.  Freeze for up to 3 months

Tip: Use mature cheddar instead of parmesan....points will be the same.