Courgette and tomato puffs

Ingrédients

• 3/4 cup / 105 grams plain (all purpose) flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1 cup / 240 ml passata
• 5 ounces / 150 grams courgettes (grated)
• 1 tablespoon fresh basil (chopped)
• 1/2 cup / 100 grams grated cheese

Préparation

1. 1

   Preheat the oven to 180°C/360°F

2. 2

   Wash the courgettes in clean water to remove any bits of dirt, then grate them on the largest holes of a cheese grater. There is no need to remove the skin. Press the courgettes lightly with a paper towel to remove most of the moisture.

3. 3

   Place the flour, baking powder (if using), salt and pepper into a mixing bowl and whisk lightly to combine.

4. 4

   Add the eggs and passata to the flour mixture.

5. 5

   Whisk the mixture until you get a smooth batter with no lumps.

6. 6

   Now add the grated courgettes, the grated cheese and the chopped basil.

7. 7

   Mix until well-combined.

8. 8

   Line a 12-hole muffin pan with paper cases and spoon the mixture evenly into the 12 cases.

9. 9

   Bake in a preheated oven for 35 to 40 minutes until set.

10. 10

    Allow to cool before eating!