If you’re looking for a Starbucks-style cakey muffin, these are probably not for you but if you want something wholesome and healthy for breakfast, I’d recommend these. They’re super moist and keep very well.
Courgette and see muffins
Source: Adapted from Baking Mad with Eric Lanard
225g wholemeal flour
1 ½ teaspoons baking powder
2 teaspoons cinnamon
A pinch of salt
200ml semi-skimmed milk
4 tablespoons vegetable oil (I like to use grapeseed but any lightly flavoured oil will work… don’t use olive oil though)
5 tablespoons clear honey
150g (about 3) courgette, coarsely grated
50g seeds (Pumpkin or sunflower or sesame or linseed or a mixture, whatever you’ve got)
A couple of tablespoons of oats
Heat the oven to 180 C (or 170 for a fan oven). Line a 12 hole muffin tin with paper cases. Mix together the flour, baking powder, salt and cinnamon in a large bowl. In a separate bowl mix together the milk, eggs oil, honey and courgette. Fold the wet ingredients into the dry and mix until just combined. Spoon the mixture into the paper cases so that they are 2/3 full to leave room to rise. Sprinkle the top of each muffin with some seeds and oats. Bake for 25 – 30 minutes. Cool in the tin for 5 minutes and then place on a wire rack to cool completely.
Can be served with a little plain yoghurt and honey if you want to jazz them up. Makes 12.