1

Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist 8 x WW 2-in-1 Mini Cake Moulds with cooking spray and arrange on a baking tray.

2

Put the grated courgette into a clean tea towel and squeeze out as much liquid as you can, then set aside. Put the pistachios into a mini food processor and blitz until coarsely ground.

3

In a medium bowl, sift the flour, baking powder, bicarbonate of soda and salt, then stir in the pistachios. In another bowl, whisk together the yogurt and agave syrup, then whisk in the egg and melted spread until combined. Add this mixture to the dry ingredients and stir until combined. Stir in the grated courgette and most of the lime zest, reserving a little for the topping.

4

Spoon the mixture into the prepared moulds and bake for 25-30 minutes, or until risen and a skewer inserted into the centre of the muffin comes out clean. Put on a wire rack and set aside to cool completely.

5

For the topping, whisk together the yogurt and icing sugar in a small bowl until smooth, then stir in the reserved lime zest. Spoon the topping over the cooled muffins and scatter with the chopped pistachios.