Courgette and Poppy Seed Muffins
This courgette and poppy seed muffin recipe is not too sweet and almost savoury. It's made with grated courgette, lemon-infused olive oil, and poppy seeds. It's ideal with a morning coffee!
Servings: 12 muffins
Calories: 183kcal
Equipment
Ingredients
- 1 medium courgette grated (about 150 grams)
- 150 grams granulated sugar
- 80 ml lemon infused olive oil
- 1 large free-range egg or 2 small
- 210 grams self-raising flour
- 1/2 tsp Shetland sea salt
- 100 ml full fat milk
- 1 tbsp poppy seeds
Instructions
- Preheat oven to 200 C/ 180 C fan and place 12 large muffin cases into a 12 hole muffin tin.
- Wash and pat dry 1 medium courgette. Grate with the large side of a grater and spread out in between layers of paper towel to dry slightly while you prepare the batter.
- Whisk together 150 grams granulated sugar, 80 ml lemon infused olive oil and 1 large free-range egg until combined thoroughly.
- Sieve over 210 grams self-raising flour and 1/2 tsp Shetland sea salt and fold into the batter along with 100 ml full fat milk. There might be lumps, don't worry about this.
- Fold in the grated courgette and 1 tbsp poppy seeds.
- Bake in the middle of your oven for 15-20 minutes until risen and golden.
- Transfer to a wire rack to cool completely. Store in an airtight container.
Notes
If you don't have lemon infused olive oil use regular olive oil with the zest of one lemon and the juice of half. Alternatively, if you find the taste of olive oil too strong you could substitute with sunflower or canola oil.
Nutrition
Calories: 183kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 108mg | Potassium: 84mg | Fiber: 1g | Sugar: 13g | Vitamin A: 69IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 0.4mg