Zesty courgette muffins

This courgette muffin recipe is a yummy treat, perfect for the lunchbox. Try making a batch and freezing them until you need them.

Zesty courgette muffins
SERVES12
TIME TO MAKE-
MEAL TYPESnack
TIME TO MAKE-
MEAL TYPESnack

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.
  • 1 cup
    wholemeal flour
  • 1 cup
    white flour
  • 1 tbsp
    baking powder
  • a pinch 
    salt
  • 2 tbsp
    sugar
  • 1/2 tsp
    cinnamon
  • 2 tsp
    orange zest
  • 2 cups
    courgette, grated (approx 1 courgettes per cup)
  • egg
  • 3/4 cup
    milk
  • 1/4 cup
    orange juice
  • 1/4 cup
    Canola oil
Per 100g
  • Energy
    795.8kJ
  • Protein
    4.9g
  • Total Fat
    7.9g
  • Saturated Fat
    1g
  • Total Carbohydrate
    2.7g
  • Sugars
    4.4g
  • Dietary Fibre
    2.3g
  • Sodium
    161.5mg