500g courgette, grated
1 carrot, grated
1 onion, finely chopped
2 tbsp fresh parsley, chopped
120g self-raising flour
60ml vegetable oil
5 eggs, lightly beaten
100g goat cheese, at room temperature
1 tbsp parsley, chopped
1 tbsp milk

1. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 12-cup muffin tin with paper cases. Place the courgette in a clean tea towel and squeeze out as much of the moisture as possible. Place into a large bowl and add the carrot, onion, parsley, flour and oil. Stir to combine.
2. Stir in the eggs until incorporated.
3. Divide among the muffin tins and bake for 20-25 minutes until puffed and golden brown. Leave to cool.
4. Mix together all of the ingredients for the topping, then spoon or pipe a small amount onto the top of each muffin.

Per Serving 155kcals, 9.6g fat (3.6g saturated), 10.8g carbs, 1.8g sugars, 6.6g protein, 1.1g fibre, 0.06g sodium