Make a flax egg by combining ground flaxseed and boiling hot water (6 tbsp). Stir well until no lumps remain and set aside.
In the meantime, sift all your dry ingredients (flour, baking powder, seasoning) into a medium-sized bowl. Stir well.
Grate a courgette/zucchini. Set aside.
In a new bowl, combine your wet ingredients – oil, almond milk, and flaxseed egg. Then take the grated zucchini and squeeze out all the water from your zucchini over your wet mixture. Set the zucchini aside again. Stir the mixture.
Add your wet mixture to your dry mixture. Mix well with a silicone spatula until fully combined. When fully mixed, stir in the cheese and zucchini.
Grease the muffin tin with plenty of oil. Fill the moulds with your mixture (with a spoon) and top off with pumpkin seeds.
Bake at 180°C/356°F (fan oven setting) for 30-35 minutes.
Notes
I recommend using grams measurements rather than cups. This is a lot more exact.
Tip 1 - Stir your batter until no big flecks of flour remain. However, do not overmix it.
Tip 2- Made your dough and you think it's too dry? Simply add water one tablespoon at a time.
No wholemeal flour? No worries, use just plain flour.No thyme or chives? No worries. Substitute with other herbs of your choice.No flaxseed? Substitute with chia seed.To store - place in an airtight container. Store at room temperature for up to 2 days.