[Savoury Baking] NZ Courgette & Parmesan Muffins

In a large bowl, combine the basic sponge mix, 1/2 a tsp of bicarbonate soda, Garlic and herb seasoning, Greek style-yoghurt, milk, egg and 1/2 the grated Parmesan cheese. TIP: Careful to not overmix the batter!

To the mixture, add the courgette and stir to combine.

Divide the batter evenly between the muffin tray, filling each to the top (should make 8-12 muffins). Sprinkle the pepitas and remaining Parmesan over each muffin.

Bake in the oven, until golden brown, 20-25 minutes. Allow to cool for 10 minutes.