About the bake
These savoury muffins are a wonderful addition to your lunch box or even a healthy snack. Courgette and Seed Muffins are something new to try, we've not used any sugar in this recipe, the only sweetener is natural honey. The recipe is also a very easy one to follow with only three steps and 25 minutes baking time. The recipe first featured in the first series of Baking Mad with Eric Lanlard.
Method
Step 1:
Pre heat the oven to 180°C (160°C fan, gas mark 3) and line a muffin tray with paper liners.
Step 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.
Step 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.
Ingredients
- 250g Plain wholemeal flour
- 2 tsp Baking powder
- 1 tsp Mixed spice
- 200ml Milk (whole)
- 2 Egg(s) (free range)
- 4 tbsp Vegetable oil
- 4 tbsp Honey (clear)
- 150g Courgette(s) (shredded)
- 100g Mixed seeds (pumpkin, seasame and sunflower)
Utensils
- Muffin tray
- Muffin cases
- Mixing bowl
- Skewer
- Cooling rack
We'd love to know how it went?
Was it yum? Did the recipe work well? Did you change any ingredients? Add anything?
Ingredients
- 250g Plain wholemeal flour
- 2 tsp Baking powder
- 1 tsp Mixed spice
- 200ml Milk (whole)
- 2 Egg(s) (free range)
- 4 tbsp Vegetable oil
- 4 tbsp Honey (clear)
- 150g Courgette(s) (shredded)
- 100g Mixed seeds (pumpkin, seasame and sunflower)
Utensils
- Muffin tray
- Muffin cases
- Mixing bowl
- Skewer
- Cooling rack