To start, I used a food processor to grate the courgette. The I squeezed the water out of it with my hands and put it in a mixing bowl. I added golden caster sugar, orange zest and lemon zest.
Then I added vegetable oil, eggs and yoghurt. I mixed everything together.
In a separate bowl I measured out golden linseeds (also called flaxseeds), salt, self raising flour and 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 for 25 minutes until golden brown.
I’ve been enjoying these Courgette, Linseed & Lemon 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”!
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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
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with paper cases
Use a food processer to grate the courgette. Squeeze the water out of it with your hands then put it in a mixing bowl. Add the golden caster sugar, and the zest of the lemon and the orange
Then add the vegetable oil, eggs and greek yoghurt. Mix everything together
In a separate bowl measure out the golden linseeds, salt, self raising flour and wholemeal self raising flour
Add the dry ingredients to the wet ingredients and mix together
Divide the batter between the paper cases and bake for 25 minutes until golden brown
Store leftovers in an airtight container, they can also be frozen