Preheat your oven to 200° C / 180° Fan /Gas 6 /400° F with a shelf in the middle.

Put a paper or silicone case into each hole of a 12-hole deep muffin tin.

Tip: if you don't have non-stick cases you may wish to grease them with extra melted butter or non-stick cooking spray. Alternatively, use a silicone muffin tin without paper cases.

Coarsely grate the courgette and carrot, finely chop the red onion, then set aside.

Sift together the self-raising flour, baking powder, salt, and black pepper. Set aside.

Put the yogurt into a large mixing bowl and crack in the eggs. Add the melted butter then whisk together, preferably using electric beaters until thoroughly combined.

To the bowl containing the yogurt mixture add the sifted flour, 140 g of the grated cheese, the nuts and seeds if using, and the chives.

Start folding them together until nearly all the flour is mixed in.

Take handfuls of the grated vegetables, squeeze out and discard as much liquid as possible, then add them to the bowl. Keep folding until everything is thoroughly combined into a very thick batter (see image in blog post for the texture you need).

Tip: if the mixture looks dry you can add a little more yogurt or a splash of milk, but don't make it too wet as the vegetables may release more water during baking.

Divide the mixture equally between the 12 muffin cases. You will need to lightly press down to get all the mixture in.

Sprinkle over the remaining 40 g of grated cheese.

Transfer to the preheated oven and bake until a cocktail stick or skewer comes out clean: approximately 18 - 20 minutes.

Remove the muffins from the tin and place on a cooling rack.

Can be eaten just warm or cold.

Tip: the muffins are more easily removed from the paper cases when cold.

Best eaten within 2 days, stored in the fridge, or frozen (it's recommended to remove paper cases before freezing or reheating).

To reheat: ping in a microwave for a few seconds for the best fluffy texture. Can also be reheated in a low oven or air fryer.