ZUCCHINI, YOGHURT AND MINT MUFFINS.

Ingredients.....2 and 1/2 cups of self raising flour, 1 tbs of finely chopped mint, 1 cup of plain Greek yoghurt, 2 eggs (lightly beaten), 150gm of melted butter/ marg, 3 zucchini (grated), 1 tbs of sesame seeds. Preheat your oven to 180 deg C. Lightly grease your 12 x 1/2 cup hole muffin tray. Mix together the mint and flour into medium bowl, season with a little cracked black pepper. In a separate bowl mix together the yoghurt, eggs and melted butter/ marg. Make a well in the centre of the flour mix and pour in the yoghurt mix, fold gently in gently until just combined. The mixture will be quite dry, stir the grated zucchini in with a fork. Do not overmix, the batter should be lumpy and over working the batter will make the muffins tough. 3/4 fill each muffin hole with the batter and sprinkle with sesame seeds. Bake in the preheated oven for 25 minutes or until the muffins are golden and come away from the sides of the muffin holes. Gently loosen each muffin with a flat bladed knife and place on a wire rack to cool. Can be served warm or at room temperature also a great accompainment to curries. Also good spread with butter.