Preheat your oven to 220 degrees.

Weigh out the flour, baking powder and cheddar and place in a large bowl.

Add the grated courgette, yoghurt, milk, oil, eggs and a grinding of black pepper.

With a fork, break the egg yolks and beat gently, then combine the rest of the ingredients together, gently, until it is all combined.

Fill a 12 holed muffin tin with 12 muffin cases. Share the mixture out evenly between the muffin cases.

Chop the gorgonzola into 12 equal pieces and place one on top of each muffin.

Bake in the oven for 15 minutes until risen and golden.