(Makes 6 large muffins)

Ingredients

• 225g wholemeal flour
  
• 1½ tsp baking powder
  
• 2 tsp cinnamon
  
• 1 tsp salt
  
• 200ml of milk
  
• 2 eggs
  
• 4 tbsp vegetable oil
  
• 4 tbsp clear honey
  
• 150g courgettes, trimmed and coarsely grated
  
• 75g mixed seeds (pumpkin, sesame ,sunflower)
  
• 25g oats

Method

1. Preheat oven to 180C.

2. Line a muffin tray with 6 paper cases.

3. Sieve the flour, baking powder, cinnamon and salt into a mixing bowl. In a separate bowl place the grated courgette, oil, milk, honey and eggs. Gradually fold the dry ingredients into the liquid ingredients and mix until the mixture is nice and smooth – be careful not to overwork it, you just need to ensure everything is combined.

4. Spoon the mixture into the cases until they are ¾ full.

5. Sprinkle the top of each muffin with mixed seeds and oats.

6. Bake for about 25 minutes.

Eric’s tip: I like eating these muffins straight from the oven while still warm, served with a drizzle of honey and Greek yoghurt.