Preheat the oven to 220C | Gas Mark 7. Line a muffin tray with 4 muffin cases.
Wash and grate the courgette, then using your hand, squeeze all the water out. You should see a lot of water come out of the courgette - make sure to take as much moisture out as possible.
In a large mixing bowl, combine the flour, baking powder, salt and seasonings.
Add the rest of the ingredients and mix until a homogenous stiff batter forms.
Spoon the batter into the muffin cases and bake for around 30-35 minutes or until golden brown and cooked through. Allow to cool before serving.
