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.
SERVES12
TIME TO MAKE15 - 30 mins
MEAL TYPESnacks
TIME TO MAKE15 - 30 mins
MEAL TYPESnacks
Find more great recipes and view nutritional information for this recipe on our website.
Method
- Preheat oven to 180°C, spray muffin pan(s) with a little oil.
- In a large bowl, sift the wholemeal flour, white flour, baking powder and salt. Mix well.
- Stir in sugar, cinnamon, orange zest and courgettes. Make a well in the centre.
- 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.
- Place in preheated oven and bake for 12-15 minutes until golden. A skewer should come out clean when inserted into the middle.
- Allow to cool slightly then transfer to a wire rack to cool completely.
- 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 cupwholemeal flour
- 1 cupwhite flour
- 1 tbspbaking powder
- a pinchsalt
- 2 tbspsugar
- 1/2 tspcinnamon
- 2 tsporange zest
- 2 cupscourgette, grated (approx 1 courgettes per cup)
- 1egg
- 3/4 cupmilk
- 1/4 cuporange juice
- 1/4 cupCanola oil
Per 100g
- Energy795.8kJ
- Protein4.9g
- Total Fat7.9g
- Saturated Fat1g
- Total Carbohydrate2.7g
- Sugars4.4g
- Dietary Fibre2.3g
- Sodium161.5mg
Method
- Preheat oven to 180°C, spray muffin pan(s) with a little oil.
- In a large bowl, sift the wholemeal flour, white flour, baking powder and salt. Mix well.
- Stir in sugar, cinnamon, orange zest and courgettes. Make a well in the centre.
- 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.
- Place in preheated oven and bake for 12-15 minutes until golden. A skewer should come out clean when inserted into the middle.
- Allow to cool slightly then transfer to a wire rack to cool completely.
- 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.
Ingredients
- 1 cupwholemeal flour
- 1 cupwhite flour
- 1 tbspbaking powder
- a pinchsalt
- 2 tbspsugar
- 1/2 tspcinnamon
- 2 tsporange zest
- 2 cupscourgette, grated (approx 1 courgettes per cup)
- 1egg
- 3/4 cupmilk
- 1/4 cuporange juice
- 1/4 cupCanola oil
Ingredients
- 1 cupwholemeal flour
- 1 cupwhite flour
- 1 tbspbaking powder
- a pinchsalt
- 2 tbspsugar
- 1/2 tspcinnamon
- 2 tsporange zest
- 2 cupscourgette, grated (approx 1 courgettes per cup)
- 1egg
- 3/4 cupmilk
- 1/4 cuporange juice
- 1/4 cupCanola oil
Nutrition Facts
Per 100g
- Energy795.8kJ
- Protein4.9g
- Total Fat7.9g
- Saturated Fat1g
- Total Carbohydrate2.7g
- Sugars4.4g
- Dietary Fibre2.3g
- Sodium161.5mg
Method
- Preheat oven to 180°C, spray muffin pan(s) with a little oil.
- In a large bowl, sift the wholemeal flour, white flour, baking powder and salt. Mix well.
- Stir in sugar, cinnamon, orange zest and courgettes. Make a well in the centre.
- 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.
- Place in preheated oven and bake for 12-15 minutes until golden. A skewer should come out clean when inserted into the middle.
- Allow to cool slightly then transfer to a wire rack to cool completely.
- 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.
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