Sift all of the dry ingredients into a large bowl and make a well in the centre.
Mix the eggs, oil, yoghurt and water together in a jug, then pour into the flour.
Stir from the inside out until the batter is just mixed. Over stirring muffins can result in them turning out to be dense and heavy.
Add the vegetables and ¾ of the cheese and gently mix in.
Spoon into 24 mini muffin cases (or 12 large muffin cases) and top with the remaining cheese.
Bake at 180℃ for 20-25 minutes or until the muffins are well risen and firm to the touch. Larger muffins will need a bit longer.
Turn out onto a wire rack to cool. Try not to eat them all at once.
You can easily swap the garlic scapes for either spring onions or finely chopped garlic.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.