ingredients

knob of butter
2 small or 1 large courgette
cut into small cubes
250g self-raising flour
1 tsp baking powder
1 tbsp fresh oregano
leaves or 1 tsp dried
3 eggs
lightly beaten
100ml milk
5 tbsp sunflower oil
2 red peppers
skinned (see tip, below) and cut into bite-sized pieces
85g cheddar
grated
100g brie
or camembert (check packaging for a vegetarian-friendly brand)

Method
step 1
Heat oven to 190C/170C fan/gas 5. Line 10 holes of a muffin tin with paper cases. Melt the butter in a pan and gently cook the courgettes for about 5 mins until softened.

step 2
Mix the flour, baking powder, oregano and some seasoning in a large bowl. Make a well in the centre and add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min or so to make a smooth batter.

step 3
Add the courgettes, peppers, two thirds of the cheddar and all the brie or camembert to the batter, stirring well. Divide between the muffin cases and sprinkle with the remaining cheddar. Bake for 25-30 mins until the muffins feel firm to the touch and are golden and crusty on top. Serve warm or at room temperature.