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Preheat oven to 180 Deg C
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Grate the courgettes and use a clean tea bowl or cloth, to squeeze out excess liquid.
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Place flour, bicarb, and pepper in a mixing bowl.
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Rub butter and flour mixture with fingertips, until breadcrumb texture forms.
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Mix the eggs with the water and stir into the scone mix.
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Add the courgette and crushed garlic to combine.
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Spoon mixture into 12 muffin cases, until approx. 3/4 full.
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Cook in medium shelf for 20 minutes