Yes it’s that time of year where the blogosphere is full of courgette recipes as the world works it way through it’s gluts of the green and yellow gems, trying to avoid the onslaught of marrows. I can promise you this will be my last courgette recipe of the season! It’s gotta be pumpkin time again now right?
Adapted from this recipe.
Makes 9 Square or 12 small muffins
I’m afraid I’ve not much to say today, but I can tell you that these seed topped courgette breakfast muffins are great pre race and freeze perfectly. Freeze them and get one out the freezer each evening for your breakfast before work.
- 225g wholemeal flour
- 1½ tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp salt
- 200ml almond milk (or semi skimmed)
- 2 eggs
- 4 tbsp vegetable oil
- 4 tbsp golden syrup
- 150g courgette, trimmed and coarsely grated
- 50g mixed oats and seeds such as pumkin, sesame, and sunflower
- 1 tbsp flax seed
- Start by preheating your oven to 180°C and line a muffin tray with paper liners.
- In a large bowl mix together the flour, baking powder, cinnamon and salt.
- In a jug mix together the milk, eggs, vegetable oil, honey and grated courgette. Add the liquid ingredients to the dry ingredients and mix with a spoon until no pockets of flour remain
- In a small bowl mix together your topping of oats, seeds and flaxseed.
- Spoon the muffin mixture into the cases and cover with the topping.
- Bake for 25 minutes or until a skewer comes out clean.
- Cool for 5 minutes in the tray then turn out onto a wire rack to cool completely.
What veggie shall I play with next? Parsnips? Sweet potato?