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