Preheat the oven to 200°C. Grease a muffin tin with margarine.
Sieve the flour and bicarbonate of soda into a mixing bowl. Add the smoked paprika and the salt.
In another bowl, whisk together the margarine, yoghurt and egg until incorporated. Add to the flour mixture along with the courgette, feta cheese and herbs and mix only until it is just coming together. Don’t overmix or they will be dense.
Add a healthy dollop of the mixture into each muffin mold and bake for 20 minutes, until golden. A toothpick inserted into the centre should come out clean.
Remove and leave to cool for 10 minutes, then transfer to a wire rack. Serve warm.
Recipe courtesy of Lizzie Mabbott, Lizzie Eats London