These courgette muffins can be frozen for up to 1 month. To do this, wrap them in several layers of plastic wrap. To thaw, leave them at room temperature or in the refrigerator overnight.

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Ingredients:

Courgette: 1
Red pepper: 1/4
Eggs: 2
Grated cheese: 200 g (1 cup)
Salt: 4 g (1 teaspoon)
Pepper: 4 g (1 teaspoon)
Flour: 125 g (1 cup)
Baking powder: 5 g (1 teaspoon)

Preparation:

In a bowl, whisk the eggs with salt and pepper. Grate the courgette and add it to the bowl with the chopped red pepper and grated cheese.
Mix well and add the flour and baking powder.
Pour the mixture into muffin tins and bake at 180°C for 25 minutes.
You can serve the muffins at room temperature or reheat them in the microwave.
To store courgette muffins, place in an airtight container at room temperature for up to 5 days. You can also wrap them individually with plastic wrap for longer storage.