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Courgette, Flaxseed & Lemon Muffins
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Courgette, Flaxseed & Lemon Muffins

Healthier muffins with hidden courgette and a fruity lemon flavour
Course Snack
Cuisine British
Keyword Muffins
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 12
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

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

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