Courgette and grana padano muffins

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Line a 12-hole muffin tin with paper muffin cases.
2. In a bowl, put 1 grated courgette, 100g grated grana padano, 225g self-raising flour, 4 tbsp olive oil, 175ml whole milk, 1 medium free-range egg, 75g toasted pine nuts, a large handful of rocket leaves (chopped) and salt and pepper to taste, then mix until just combined. 
3. Divide the batter among the muffin cases and bake for 20 minutes until golden and springy to the touch. Leave to cool on a wire rack. Serve warm or at room temperature.