Preheat the oven to 180°C/gas mark 4.
CHILDREN: Grease a 12-hole muffin tin with the olive oil. In a large mixing bowl, sift together the flour, baking powder and paprika.
CHILDREN: In a separate bowl, whisk the eggs and buttermilk together, then fold into the flour mixture with three-quarters of the cheddar, the ham and the grated courgette, until well combined. Season with freshly ground black pepper.
Spoon the mixture into the muffin holes until they are three-quarters full, then top with the remaining cheese. Bake for 30-35 minutes, until golden and a skewer inserted into the middle of a muffin comes out clean. Allow to cool slightly, then run a knife around the edges of the muffins and pop them out.