Courgette Muffins with Seeds and Oats
Ingredients
- 110 g Wholemeal or spelt flour
- ¾ tsp Baking powder
- 1 tsp Ground cinnamon
- 100 ml Milk (any kind)
- 1 Egg
- 30 ml Vegetable oil
- 50 g Clear honey
- 75 g Grated courgette
- 30 g Mixed seeds - e.g. 10 g pumpkin, 10 g sunflower, 5 g sesame, 5 g poppy
- 10 g Oats
Accompaniment
SponsoredVouvray Les Coteaux Tufiers Chenin Blanc
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.
Description
Low in fat and sugar, and absolutely delicious. Also a good way to use up courgettes at this time of year if you have a lot in the garden / donated from friends' gardens!
Method
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1
Preheat the oven to 180°C and line a muffin tin with 8 paper cases (depending on size, you may get one or two more, or less).
In a jug, mix together the milk, egg, vegetable oil and honey with a fork.
Sift the flour, baking powder and cinnamon into a large mixing bowl.
Add the grated courgette, then pour in the liquid and mix gently until it just comes together.
Spoon the mixture (it is quite runny) into the paper cases, about 3/4 full, and sprinkle over the mixed seeds and oats. Bake for 18 -20 minutes or until a skewer comes out clean.
Cool for 5 minutes in the tin, then place on a wire rack to cool completely.
Chef's Tips
Great for breakfast, on their own or with a dollop of natural yogurt.
They keep well in a tin for a couple of days and freeze well too, so you can double the quantities and make a large batch.
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