Recipes

Zesty courgette muffins

A yummy treat for the lunchbox.

Zesty courgette muffins

Method

  1. Preheat oven to 180°C, spray muffin pan(s) with a little oil.
  2. In a large bowl, sift the wholemeal flour, white flour, baking powder and salt. Mix well.
  3. Stir in sugar, cinnamon, orange zest and courgettes. Make a well in the centre.
  4. In a small bowl, beat egg, milk, juice and oil together, then pour into dry ingredients, stir until just combined. Spoon mixture into the muffin pan.
  5. Place in preheated oven and bake for 12-15 minutes until golden. A skewer should come out clean when inserted into the middle.
  6. Allow to cool slightly then transfer to a wire rack to cool completely.
  7. Wrap and place in lunchbox.

Tips

Carrot can be used when courgette is not in season.

Baking can be made in batches and stored in the freezer until needed.

Zesty courgette muffins

To serve

To serve: 12

You need

  • 1 cup white flour
  • 1 cup wholemeal flour
  • 1 Tbsp baking powder
  • a pinch of salt
  • 2 Tbsp sugar
  • ½ tspn cinnamon
  • 2 tspn orange zest
  • 1-2 courgette, grated (approx. 2 cups)
  • 1 egg
  • ¾ cup milk
  • ¼ cup orange juice
  • ¼ cup canola oil

Method

  1. Preheat oven to 180°C, spray muffin pan(s) with a little oil.
  2. In a large bowl, sift the wholemeal flour, white flour, baking powder and salt. Mix well.
  3. Stir in sugar, cinnamon, orange zest and courgettes. Make a well in the centre.
  4. In a small bowl, beat egg, milk, juice and oil together, then pour into dry ingredients, stir until just combined. Spoon mixture into the muffin pan.
  5. Place in preheated oven and bake for 12-15 minutes until golden. A skewer should come out clean when inserted into the middle.
  6. Allow to cool slightly then transfer to a wire rack to cool completely.
  7. Wrap and place in lunchbox.
Zesty courgette muffins

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The Fuelled4life team.