(Makes 6 large muffins)
- 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
Preheat oven to 180C.
Line a muffin tray with 6 paper cases.
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.
Spoon the mixture into the cases until they are ¾ full.
Sprinkle the top of each muffin with mixed seeds and oats.
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.