75g of self-raising flour

5 eggs

1 tbsp of curry paste

6 tbsp of skimmed milk

1 courgette

3 garlic cloves

1 can of chickpea in water

1 red pepper

50g of Cheddar cheese

5 tbsp of fresh coriander

Heat the oven to 180°C/fan 160°C/gas 4. Spray 20 holes of 2 x 12-hole muffin trays with oil.

Mix all the ingredients together in a large bowl until just combined, then spoon evenly into the prepared trays. Bake for 25 minutes or until golden and firm to the touch.

Leave to cool in the trays for 10 minutes before turning out to serve warm. Or cool completely and chill in an airtight container for up to 6 days.