Lemon courgette muffins
- Prep: 20m
- Cook: 20m
- Serves: 12
Sweet courgette muffins with a drizzle of zingy lemon icing. A breakfast treat that can double up as a snack.
Method
- Preheat the oven to 200°C/ 180°C fan / gas mark 6. Place 12 large paper baking cases in a muffin tin.
- If using, prepare the chia egg by mixing the chia seeds and water. Set aside for 10 mins.
- Place the raisins in a bowl and cover with boiling water. Set aside.
- Grate the courgettes on the thin side of a cheese grater.
- In a large bowl, mix together the plain flour, spelt flour, sugar, baking powder, baking soda, salt, walnuts and lemon zest.
- In a separate bowl mix together the chia egg, lemon juice, vegetable oil, milk and vanilla extract.
- Mix the wet ingredients with the dry ingredients until well combined.
- Fold in the grated courgettes and drained raisins.
- Carefully spoon into each paper case in the muffin tin.
- Place in the oven for around 20-25 mins. Insert a skewer and if it comes out clean, they are ready.
- Once done, remove the muffins from the oven. Make the drizzle by mixing together the icing sugar and the lemon juice. Add sparingly to the top of each muffin. Leave to cool completely.
Ingredients
All to be sourced organic where possible
- 2 eggs OR 2 chia egg [2 tbsp ground chia seeds + 6 tbsp of water]
- 75g raisins
- 200g courgettes
- 125g plain flour
- 125g wholemeal spelt flour
- 150g golden caster sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 50g walnuts (optional)
- Zest of 1 lemon
- 100ml lemon juice
- 75ml vegetable oil
- 50ml milk of your choice
- 1 tsp vanilla extract
- For the icing:
- 50g icing sugar
- 2 tsp lemon juice
