Ham and Courgette Muffins
- 1/2 courgette, coarsley grated
- 12 slices thinly cut (leftover) ham
- 30g feta cheese, crumbled (omit from 30 day lean)
- 6 eggs, lightly whisked
- Butter for greasing
- Preheat oven to 160C.
Lightly grease a muffin tin.
Line the muffin holes with the ham aiming to cover as much of the muffin holes as possible but try not to overlap them too much.
Squeeze all of the excess moisture out of the grated courgette.
Lightly whisk the eggs in a bowl, add the feta and courgette and mix gently.
Pour the mixture into each ham-lined muffin hole, ensuring you get courgette and feta in each muffin.
Bake in the oven for 15 minutes or until golden brown and just set.
Allow to cool in the muffin tin for five minutes before turning out to cool on a wire rack.
The muffins can be stored in the fridge for up to 3 days.