Tomato and Courgette Muffins

Method

1. Grate your courgette using a box grater. Put the grater on a large plate so that the grated courgette piles up on the plate. Make sure to get a grown up to show you how to use the grater safely. You do not have to grate the very last bit, just enough so that it is still easy to hold the courgette.

2. Once the courgette is grated squeeze it between your hands over a bowl, so that any liquid that is in it comes out. You can throw away the liquid but keep the squeezed courgette.

3. Slowly grate the cheddar as well. I find it easiest to use a big bit at first them to weigh the cheese after it is grated. Having a big piece of cheese ensures that your hands are not too near to the sharp part of the grater.

4. Get a grown up to help you chop up the tomato (or semi-sundried tomatoes) into very small cubes. It is best to cut the tomato in half first, then put the flat side onto the chopping board, and carefully slice it up.

5. Put the flour, cheese, eggs, olive oil and milk into a large bowl and whisk them until combined. Stir in the courgette and tomato.

6. Scoop the mixture into your prepared bun tin and sprinkle the top of each muffin with sesame seeds.

7. Ask an adult to place the muffins into the oven and leave them to bake for about 25 minutes.

8. Once they are cool enough so you can pick them up, put them onto a wire rack.