Simon Rimmer served up tasty Courgette and Gruyere Muffins on Sunday Brunch.

The ingredients are: 225g self raising flour, 100g grated courgette, 100g grated gruyere, 175ml milk, 1 egg, 75ml olive oil, salt and pepper, 1 tbs chopped rosemary and Extra grated gruyere to top.

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