1 small courgette, about 125 g (4 oz), coarsely grated
2 large eggs, lightly beaten
75 ml (3 fl oz) vegetable oil
200 g (7 oz) natural yogurt
50 ml (2 fl oz) milk
2 tablespoons chopped chives
150 g (5 oz) soft goats’ cheese, crumbled
6 cherry tomatoes, halved
Line a 12-hole nonstick muffin tin with paper muffin cases or lightly grease. Mix together the oats, seeds, salt and pepper in a large bowl, then sift in the flours, baking powder and bicarbonate of soda.
Place the courgette in a clean cloth or tea towel and squeeze to remove the excess moisture. Whisk together the eggs, oil, yogurt, milk, courgette, chives and 100 g (3 1/2 oz) of the goats’ cheese in a jug or large bowl. Pour into the dry ingredients and stir until just combined.
Spoon the mixture into the prepared muffin tin, then top each muffin with a halved cherry tomato and scatter over the remaining goats’ cheese.
Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 18–22 minutes until risen and golden. Serve warm.