Step 1

Place the grated courgette into a colander over a bowl and sprinkle with the salt.

Step 2

Leave to drain while you prepare the rest of the ingredients.

Step 3

Preheat oven to Gas Mark 6 / 200℃ / 180℃ Fan / 400℉

Step 4

Sieve the plain flour and baking powder into a large bowl.

Step 5

Lightly whisk the eggs, milk and rapeseed oil / Canola in a jug.

Step 6

Pour onto the dry ingredients and lightly fold in.

Step 7

Add the crumbled feta, red pepper and basil and lightly mix.

Step 8

Add the squashed grated courgette and mix evenly.

Step 9

Evenly distribute the mix into your mini loaf tin (1 heaped tablespoon per hole).

Step 10

Sprinkle with freshly grated Parmesan.

Step 11

Bake the muffins or mini loaves for 25 minutes.

Step 12

Leave to cool in the tins for at least 10 minutes before turning out onto a wire rack.

Step 13

Serve warm or at room temperature.