We no longer support this version of Internet Explorer. Please update your browser for a better experience of All4.com. For more information visit our FAQs

Section navigation

Courgette and Seed Muffins Recipe


Eric proves healthy baking doesn't have to be dry and tasteless, with these delicious vegetable muffins

Ingredients

  • 225g wholemeal flour
  • 1½ tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 200ml milk
  • 2 eggs
  • 4 tbsp vegetable oil
  • 4 tbsp clear honey
  • 150g courgette, trimmed and coarsely grated
  • 75g mixed seeds such as pumkin, sesame, and sunflower
  • 25g oats

Method

1. Preheat the oven to 180°C/gas mark 4 and line a muffin tray with paper liners.

2. Combine the flour, baking powder, cinnamon and salt in a large bowl. In a separate bowl mix together the milk, eggs, vegetable oil, honey and grated courgette. Add the liquid ingredients to the dry ingredients and mix - be careful not to over-mix, you just need to make sure everything is incorporated.

3. Spoon the mixture into the cases, leaving a little space for the muffins to rise, and cover with the mixed seeds and oats. Bake for 25 minutes or until a skewer comes out clean.

4. Cool for 5 minutes in the tray then turn out onto a wire rack to cool completely.

Eric's tip: Try serving with a drizzle of honey and a spoonful of Greek yoghurt.