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    Courgette, Flaxseed & Lemon Muffins

    18/11/2014 by thebakingexplorer 6 Comments

    Jump to Recipe Print Recipe

    When I attended the BBC Good Food Bakes & Cakes Show one year I watched Cathryn Dresser, a former Bake Off contestant, make Courgette, Linseed & Lemon 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've altered Cat's original recipe slightly as I wanted to make them healthier (she tops hers with buttercream) and I've also renamed them to Courgette, Flaxseed & Lemon Muffins as linseeds as more commonly known as flaxseeds. I didn't know this at first and I was very confused in the supermarket when I was looking for them! They are great for an 'on the go' breakfast or quick snack, and for sneaking vegetables into your kids diet!

    Courgette, Flaxseed & Lemon Muffins

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Courgette, Flaxseed & Lemon Muffins

    To start, use a food processor to grate the courgette, or grate using a box grater. Squeeze as much liquid out of it with your hands as you can, then put it in a mixing bowl. Add golden caster sugar, orange zest, lemon zest, vegetable oil, eggs and yoghurt. Mix everything together. Then add flaxseeds, salt, self raising flour and wholemeal self raising flour. Mix everything together.

    Put the batter into muffin cases in a tray and bake for 25 minutes until golden brown. Leave to cool on a cooling rack.

    Courgette, Flaxseed & Lemon Muffins

    How long do the muffins last for and can they be frozen?

    The muffins will last for 2-3 days in an airtight container in a cool place. You can freeze them too, wrap the muffins well in cling film or put them in an airtight container. Freeze for up to three months.

    Courgette, Flaxseed & Lemon Muffins

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients*

    • Cupcake tin
    • Mixing bowls
    • Cooling rack
    • Kitchen scales
    • Electric hand mixer
    • Brown cupcake cases
    • Food processor
    • Zester

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    More vegetable cake recipes...

    • Chocolate Courgette Loaf Cake
      Chocolate Courgette Loaf Cake
    • Sweet Potato Brownies
      Sweet Potato Brownies - dairy free and refined sugar free
    • Carrot Cake
    • Carrot Cake Cookies
      Carrot Cake Cookies

    Courgette, Flaxseed & Lemon Muffins

    Healthier muffins with hidden courgette and a fruity lemon flavour
    Print Pin Rate
    Course: Snack
    Cuisine: British
    Keyword: Muffins
    Prep Time: 25 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 9
    Author: thebakingexplorer

    Ingredients

    • 150 g Courgette grated and drained weight
    • 115 g Golden caster sugar
    • 1 Lemon zest only
    • 1 Orange zest only
    • 2 Eggs
    • 2 tbsp Yoghurt
    • 60 ml Vegetable Oil
    • 25 g Flaxseeds (also known as linseeds)
    • 100 g Self raising flour
    • 50 g Wholemeal self raising flour
    • A pinch of Salt
    Metric - US Customary

    Instructions

    • 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
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    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

    Nutrition

    Calories: 153kcal | Carbohydrates: 29g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 19mg | Potassium: 161mg | Fiber: 2g | Sugar: 15g | Vitamin A: 127IU | Vitamin C: 17mg | Calcium: 33mg | Iron: 1mg

    If you like this, check out more of my Muffin recipes!

    « Gingerbread Bonfire Cake with Salted Caramel Sauce
    Mince Pie Bakewell Squares »

    Reader Interactions

    Comments

    1. Natalie Tamara

      November 19, 2014 at 11:29 am

      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 🙂

      Reply
      • Kat BakingExplorer

        November 29, 2014 at 1:04 pm

        Thanks Natalie! I'm loving them as breakfast muffins, Cat Dresser puts lemon curd in hers too which would be a great addition for a more luxury breakfast!

        Reply
    2. Stuart Vettese

      November 19, 2014 at 8:52 pm

      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 🙂

      Reply
      • Kat BakingExplorer

        November 29, 2014 at 1:06 pm

        I know me too...I found out after searching for flaxseeds for about an hour in different shops! Courgette is surprising good in cake, worth a try 🙂

        Reply
    3. Kate Glutenfreealchemist

      November 20, 2014 at 7:05 pm

      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!!!!

      Reply
      • Kat BakingExplorer

        November 29, 2014 at 1:09 pm

        I was surprised with how tasty it was and the effect it gave, I think you could make these gluten free quite easily. You'll have to let me know, you're the expert!

        Reply

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