200g self raising flour
1 teaspoon baking powder
1/2 teaspoon bread soda
1/2 teaspoon ground cumin
1 medium egg (Bord Bia Quality Assured)
1 courgette (140g) grated and excess liquid squeezed out
100g St Tola Irish goats cheese
40ml rapeseed oil
150ml Irish buttermilk
Salt and pepper
2 tablespoon chopped parsley
In one mixing bowl blend the flour, seasoning, baking powder, bread soda and cumin, set aside.
Whisk together the egg, oil and buttermilk.
Pour the wet ingredients into the dry and mix gently. Add in half the crumbled St Tola goats cheese, chopped parsley and the courgette.
Blend but do not over mix at this point.
Line a muffin tray with 9 paper cases and divide the muffin mix between them.
Sprinkle the remaining goats cheese on top and place in a preheated oven at 180C and bake for 30 minutes