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Wholemeal courgette and lemon muffins recipe

5 ratings

Delicious, healthy and super easy to make, these wholemeal muffins come out wonderfully moist, thanks to the addition of courgettes. Simply combine all the ingredients and bake until golden. See method

Makes 12
20 mins to prepare and 35 mins to cook, plus cooling
267 calories / serving
Healthy
Vegetarian

Ingredients

125g wholemeal self-raising flour
125g self-raising flour
½ tsp bicarbonate of soda
100g clear honey
130g soft brown sugar
150g Greek-style yogurt
120ml olive oil
2 eggs
1 tsp vanilla extract
1 lemon, zested and juiced
175g courgette, grated
25g rolled oats

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1120kj
267kcal 13%
Fat
13g 19%
Saturates
3g 13%
Sugars
16g 18%
Salt
0.4g 6%

of the reference intake
Carbohydrate 34.7g Protein 4.4g Fibre 1.5g

Method

Preheat the oven to gas 4, 180ºC, fan 160ºC. Line a 12-hole muffin tin with paper muffin cases. Put all the ingredients except the oats in a large bowl and whisk for 2-3 mins until well combined.
Divide between the muffin cases. Scatter over the rolled oats. Bake for 30-35 mins until risen, golden and cooked through. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely.

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