Courgette & feta muffins

Preheat the oven to 210°C, gas mark 6, and line 12 holes of a muffin tin with paper or silicone cases. Put the flour, ground almonds, baking powder, bicarbonate of soda, dill, dried mint and salt in a large bowl with some black pepper; mix to combine.

In a separate bowl or large jug, whisk the eggs, buttermilk and oil with a fork, then pour over the dry ingredients. Stir gently, then add the grated courgette, pine nuts, cranberries and 170g feta. Stir again to combine (be careful not to overmix), then spoon the mixture into the muffin cases. Dot over the remaining feta and bake for 20-22 minutes or until a knife inserted into one of the muffins comes out clean. Transfer to a wire rack to cool, before serving slightly warm or at room temperature.