Makes 8 muffins:
50ml olive oil
8 sun dried tomatoes in olive oil
3 tbsp milk
2 tsp yeast (around 1/2 sachet)
2 pinches of oregano
Salt and pepper
Pre-heat your oven to (180°, GM6).
Chop the tomatoes finely, wash and roughly grate the courgette. Beat the eggs, milk, oil and yeast with a fork. Add the flour and parmesan and mix. Add the pieces of tomato and grated courgette, season with salt, pepper and oregano, pour into muffin tins and bake for around 25 minutes at around 180° (GM6).