Cheesy Courgette and Sweetcorn Muffins

This is a recipe that I found in my 'Cool Kids Cook' recipe book. These muffins were so delicious and are actually quite healthy as well. But if you aren't a fan of some of the ingredients here are a few ways that you can switch up the recipe:
-Swap cheeses - any hard cheese will work
-Try using grated pumpkin,carrot or beetroot instead of courgette
-Add nuts instead of sweetcorn
-A tsp of finely chopped thyme or rosemary would be good here too
-Sprinkle with rolled oats instead of the seeds
-For super-healthy muffins use self-raising wholemeal flour instead of white
SIDE NOTE: All of these ideas are from the book not me.

Dietary Info:
-Contains Nuts (if you choose to add them){Though if you are allergic to nuts you may be allergic to seeds as well so...}
-Contains Gluten
-Suitable for Vegetarians
-Contains Dairy



Ingredients:
-7 tbsp olive,rapeseed (canola) or sunflower oil, plus a little extra for greasing the tray , if needed. [I used extra virgin olive oil]
-2 medium eggs
-4 tbsp natural (plain) yogurt [I used Greek style yogurt]
-200g/scant 1+1/2 cups self-raising flour
-200g/scant 7oz courgettes (zucchini) washed really well
-100g/3+1/2oz mature Cheddar cheese, or a mix of Cheddar and Parmesan cheese [I used Mature Cheddar only]
-100g/3/4cup sweetcorn, frozen or canned [I used frozen]
-2 tbsp pumpkin or sunflower seeds [I used a mixed bag of seeds that contained pumpkin and sunflower seeds as well as a few others.]

Method:
1:Preheat the oven to 170℃/320℉/Gas 3/150℃ Fan.
2:Grease a 12-hole muffin tray or line the holes with paper cases if you prefer.[I used the paper cases]
3:Put the oil,eggs and yogurt into a large mixing bowl and mix well with a fork.
4:Now measure out the flour in a seperate bowl.
5:Grate the courgettes and cheese on the coarse side of your grater. [My grater only has one side so I used that]
6:Tip the flour,courgette,cheese and sweetcorn into the bowl with the egg mixture and give it a quick stir.
7:Spoon the mixture into the muffin cases/tray straightaway and sprinkle with the seeds.
8:Bake in the hot oven for 25-30 mins [Mine took 30mins], or until the muffins are ready. You can check with a skewer.
9:When they are ready take out of the oven and place on a wire rack to cool.When you first eat them, they might be a little wet from the courgette so don't worry they are cooked through; it's just the veg making them wet.