Courgette, Linseed & Lemon Muffins

A few weeks ago when attending the BBC Good Food Bakes & Cakes Show I watched Cathryn Dresser, a former Bake Off contestant, make these muffins on stage. I was intrigued by the idea of courgette in cake. I thought it was a great way to eat a vegetable without realising it! I have altered Cat’s original recipe slightly as I wanted to make these more healthy (she tops hers with buttercream!) and more suitable for an ‘on the go’ breakfast or quick snack.

I started by grating one courgette. I used a food processer to make
this easier but you can grate by hand too. Squeeze the water out of the
grated courgette then put it in a mixing bowl. This gave me about 150g
courgette. I also added 115g golden caster sugar, and the zest of 1 lemon and 1 orange.

I then added 60ml vegetable oil, 2 eggs and 2 tbsp greek style yoghurt. I mixed everything together.

In a separate bowl I measured out 25g golden linseeds (also called flaxseeds), a pinch of salt, 100g self raising flour and 50g wholemeal self raising flour.

I added the dry ingredients to the wet ingredients and mixed together.

I put the batter into muffin cases in a tray and baked on 180C/350F/Gas Mark 4 for 25 minutes until golden brown.

I’ve been enjoying these muffins from breakfast and have made a couple more batches since. My boyfriend really loves them too and handing him a couple of these in the morning stops any unhealthy McBreakfasts!

I’m entering into myself and Cakeyboi’s monthly baking challenge Treat Petite, he is hosting this month and the theme is ‘Thank you’. Baking is one of the ways I thank my boyfriend for all the wonderful things he does for me and this bake in particular was to help him save money and also be healthier.


Courgette, Linseed & Lemon Muffins


  • 1 Courgette
  • 115 g Golden caster sugar
  • 1 Lemon
  • 1 Orange
  • 2 Eggs
  • 2 tbsp Greek yoghurt
  • 60 ml Vegetable Oil
  • 25 g Golden linseeds
  • 100 g Self raising flour
  • 50 g Wholemeal self raising flour
  • A pinch of Salt


  1. Use a food processer to grate the courgette. Squeeze the water out of it then put it in a mixing bowl. Add the golden caster sugar, and the zest of the lemon and the orange
  2. Then add the vegetable oil, eggs and greek yoghurt. Mix everything together
  3. In a separate bowl measure out the golden linseeds, salt, self raising flour and wholemeal self raising flour
  4. Add the dry ingredients to the wet ingredients and mix together
  5. Put the batter into muffin cases in a tray and bake on 180C/350F/Gas Mark 4 for 25 minutes until golden brown
Pin on Pinterest0Share on Facebook0Share on Google+0Tweet about this on TwitterShare on LinkedIn0Share on Yummly3Email this to someonePrint this pageShare on StumbleUpon0Share on Reddit0Share on Tumblr0

6 comments / Add your comment below

  1. Ooh this is such a delicious combination of flavours! I like the idea of having them either as a healthy snack or as a sweet treat with the buttercream – so versatile 🙂

  2. Now, I never knew flaxseeds and linseed were the same thing! Never tried courgette in cake Kat, but might remedy that in the new year! These look healthy and tasty 🙂

  3. I am a big fan of baking with courgette. It adds great texture and plenty of moisture (which is always an added bonus gluten free!) The flavours and added linseed here sound delicious! Perfect for breakfast!!!!

Leave a Reply