Courgette and seed muffins - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
- 250 g Plain wholemeal flour
- 2 tsp Baking powder
- 1 tsp Mixed spice
- 200 ml Milk (whole)
- 2 Egg(s) (free range)
- 4 tbsp Vegetable oil
- 4 tbsp Honey clear
- 150 g Courgette(s) shredded
- 100 g Mixed seeds pumpkin, seasame and sunflower
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1
Pre heat the oven to 180°C (160°C fan, gas mark 3) and line a muffin tray with paper liners.
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2
Mix the dry ingredients and then add them to all the liquid ingredients and mix until the mixture is nice and smooth. Finally fold in the courgette without over mixing.
For this step you'll need:
- 250g Plain wholemeal flour
- 2tsp Baking powder
- 1tsp Mixed spice
- 200ml Milk (whole)
- 2 Egg(s) (free range)
- 4 tbsp Vegetable oil
- 4 tbsp Honey clear
- 150g Courgette(s) shredded
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3
Spoon the mixture in the cases and cover with the mixed seeds. Bake for 25 minutes or until a skewer come out clean. Leave to cool for 5 minutes in the tray and turn out on a cooling rack.
For this step you'll need:
- 100g Mixed seeds pumpkin, seasame and sunflower
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