Preheat the oven to 180 degrees and line a 12 hole muffin tin with paper cases.
Grate the courgette onto a piece of kitchen paper or clean cloth. Wrap it up tightly and then squeeze so that most of the liquid comes out.
Put the oil, yoghurt and eggs into a large bowl and mix together.
Add the grated courgette, cheese, oregano and tomatoes and mix well.
Sift the flour, bicarbonate of soda, salt and paprika into the wet mixture and mix until just combined.
Divide the mixture between the 12 cases and bake in the oven for 20 minutes.
Leave in the tin for 5 minutes then leave to cool on a wire rack (or eat hot straight away if you can't wait)!