- 2 large eggs
- 120 ml sunflower oil
- 180 ml Greek yoghurt
- 2 medium zucchinis; coarsely grated
- 75 g parmesan; finely grated, plus extra for the tops
- 200 g plain flour
- 50 g rolled porridge oats; plus extra for the tops
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
Preheat the oven to 180°C (160° fan) and line a 12-hole cupcake tin with paper or silicone cases.
Beat the egg in a jug with the oil, yoghurt, parmesan and courgette until well mixed.
Mix the flour, oats, raising agents and salt in a bowl, then pour in the egg mixture and stir just enough to combine.
Divide the mixture between the cupcake cases and sprinkle the tops with a few extra oats and grated parmesan. Bake in the oven for 20 – 25 minutes, or until a skewer inserted in the centre comes out clean. Serve warm or at room temperature.