Spiced Courgette, Pumpkin Seed & Chia Seed Muffin
Packed with veggies, omega 3, calcium and antioxidants, these spiced courgette muffins pack a powerful nutritional punch.
Nut-free
Ingredients
50g courgette, grated (squeeze out a little of the moisture)
50g carrot, grated
2 small apples, peeled and grated (squeeze out a little of the moisture)
150g light muscovado sugar
75g melted butter
150g flour
2 eggs
1 tsp baking powder
3 tbsp chia seeds
1 tsp ground ginger
1 tsp ground cinnamon
75g raisins
25g pumpkin seeds
50g carrot, grated
2 small apples, peeled and grated (squeeze out a little of the moisture)
150g light muscovado sugar
75g melted butter
150g flour
2 eggs
1 tsp baking powder
3 tbsp chia seeds
1 tsp ground ginger
1 tsp ground cinnamon
75g raisins
25g pumpkin seeds
Method
- Pre-heat the oven to 180C Fan. Line a 12 hole muffin tray with muffin cases.
- Measure all of the ingredients except the pumpkin seeds and raisins into a large mixing bowl.
- Whisk together using an electric hand whisk until combined, then stir in the raisins.
- Spoon into the cases; sprinkle the pumpkin seeds on top.
- Bake for 18 – 20 minutes until well risen, lightly golden and just firm in the middle.
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