Bacon, Egg and Courgette Muffins

These are very moist and intensely savoury, good breakfast food, with the cheese melting to make a slightly crunchy topping. 'Absolutely scrummy,' said my husband as he helped himself to a third — and I think so too.

225 ml (8 oz) self raising flour

1/4 tsp salt

freshly ground pepper

1 tsp mustard (optional)

50 g (2 oz) softened butter or sunflower margarine

2 courgettes, around 6 in long, grated

6 rashers bacon, finely chopped

75 g (3 oz) mature Red Leicester or other cheese (plus extra for topping)

2 medium eggs

175 ml (6 fl oz) milk

1. Sieve the dry ingredients. Rub in the butter and mustard, if using, and add the courgettes, bacon, and cheese.

2. Lightly beat the milk and eggs and stir into the dry mixture.

3. Spoon into muffin tins, to make 12 deep or 24 shallower muffins, or 48 mini muffins.

4. Sprinkle grated cheese on each one. Bake at Gas 6 (200°C) 400°F until light brown (about 25 minutes).