Enjoy delicious plant-based courgette muffins, lovely with a little margarine or served with soup!

Preheat the oven to gas mark 6/180C.

Pop the muffin cases into a muffin tray.

Wash and grate the courgette into a bowl. Pour in the vegan cheese, self-raising flour, oil, oat milk and seasoning.

Stir the ingredients together until combined, but be careful not too mix it too much.

Divide the mixture into the cases, before popping the tray into the oven for around 20 mins, or until golden and piping hot. Leave to cool on a rack for 10 mins.

Serve up warm or with margarine as part of a lovely picnic lunch.