Pizza muffins

1. 1

   Preheat the oven to 200C/180C Fan/Gas 4. Line a 12 hole muffin tray with paper muffin cases.

2. 2

   Mix together the flour, bicarbonate of soda, baking powder, a pinch of salt and the chopped herbs, if using, in a large bowl. Stir in the cheddar and Parmesan and mix until combined.

3. 3

   Beat the buttermilk, oil and egg together in a jug.

4. 4

   Pour the liquid slowly into the dry ingredients and stir together lightly. Don't overmix as this will make the muffins heavy - a few smears of flour are fine.

5. 5

   Squeeze the grated courgette to remove any the excess liquid. Stir the courgette, olives and chorizo (if using) into the mixture.

6. 6

   Spoon 2 tablespoons of the mixture into each muffin case. Sprinkle a little extra cheddar over each muffin. Top each muffin with half a cherry tomato and slightly press it into the mixture.

7. 7

   Bake for 18-20 minutes until golden-brown and cooked through. Cool for 5 minutes and serve.

1 serving ≈ 71 g

Nutrition values are estimates. - means data is unavailable.