Savoury Cheesey Muffins

For 12 regular-sized muffins: I like to make mini loaves and freeze them to have with soup instead of toast😊
2 cups self-raising flour
1 cup grated cheese
1-2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp salt
1 large egg
3/4 cup milk
1/4 cup oil
2 medium (about 250g in total) zucchini, grated
1/2 cup (80-100g) chopped roasted capsicum
Preheat the oven to 210C.
Measure the self-raising flour, grated cheese, paprika, cumin and salt into a large bowl and stir to combine.
Break the egg into a medium-sized bowl. Add the milk and oil and stir to combine thoroughly. Coarsely grate the zucchini, then stir into the milk mixture with the chopped capsicum.
Pour the wet ingredients into the dry mixture and gently fold everything together until just combined, taking care not to over-mix. Spoon the mixture into 12 thoroughly non-stick sprayed or buttered muffin pans.
Place the tray/s on a rack in the middle of the oven and bake at 210C for 12-15 minutes or until the muffins are golden brown and the centres spring back when pressed gently. Remove from the oven and cool in the tray for a few minutes before turning out on to a rack to cool completely.
Serve warm or at room temperature. They're delicious "as is", but even better lightly buttered.