Method

Preheat oven to 180˚C and brush cupcake pans with a little olive oil. 

Combine flour, baking powder and Natural Herbs & Spices Vegetable Seasoning Shaker in a large bowl. Whisk to mix thoroughly. 

Place grated courgettes in a clean dish cloth and squeeze excess moisture out thoroughly.  

Add to the mixing bowl along with the chives, basil, eggs, lemon zest and lemon juice. 
Mix well. 

Finally add the ricotta and fold it in. 

Divide the batter amongst the cupcake tin or tins.
Sprinkle the tops with pumpkin seeds. 

Transfer to the oven and bake for 20-25 minutes until golden brown and cooked through. 

Remove from the oven and allow to cool slightly. 

Enjoy warm with a swish of butter or dip into your favourite soup!