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
5 tbsp sunflower oil
2 red peppers, skinned (see tip, below) and cut into bite-sized pieces
85g cheddar, grated
100g brie or Camembert
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.
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.
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.