Step 1

Make a flax egg by combining ground flaxseed and boiling hot water (6 tbsp). Stir well until no lumps remain and set aside for 10 minutes.

Step 2

In the meantime, sift all your dry ingredients (flour, baking powder, salt, pepper, garlic, chives, thyme and paprika) into a medium sized bowl. Stir well.

Step 3

Grate a courgette / zucchini. Set aside.

Step 4

In a different bowl, combine your wet ingredients – oil, almond milk and flaxseed egg. Then take the grated zucchini and squeeze out all the water from your zucchini over your wet mixture. Stir well.

Step 5

Add your wet mixture to your dry mixture. Mix well with a silicone spatula until fully combined. When fully mixed, stir in the cheese and your grated zucchini.

Step 6

Grease the muffin tin with plenty of oil and spread the oil all over your moulds with a brush. Then fill the moulds with your mixture (with a spoon) and top with pumpkin seeds.

Step 7

Bake at 180°C/356°F (fan oven setting) for 30-35 minutes.