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 flaxseeds, 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 and eat within 3 days, they can also be frozen for 3 months
Notes
This recipe makes 9 muffins, but I pretty much always do a double batch and make 18 when I make them and I freeze them.If you wanted to make this recipe even healthier you could use coconut sugar instead of golden caster sugar.If you can't find wholemeal self raising flour, you can use wholemeal plain flour and add ¼ tsp baking powder