Zesty courgette and cinnamon muffins

Courgette, orange zest & cinnamon make flavoursome combination in this muffin.

Zesty courgette and cinnamon muffins

Makes 12 medium or 36 mini sized muffins

1 cup wholemeal flour
1 cup white flour
1 Tbsp baking powder
Pinch salt
2 Tbsp sugar
½ tsp cinnamon
2 tsp orange zest
1-2 courgettes, grated (approx. 2 cups)
1 egg
3/4 cup milk
¼ cup orange juice
¼ cup canola oil


Preheat oven to 200°C, spray muffin pans with a little oil.
Place wholemeal flour in a large bowl, sift white flour, baking powder and salt and mix well.
Stir in sugar, cinnamon, orange zest and courgettes. Make a well in the centre.
Beat egg, milk, juice and oil together in a small bowl, then pour into dry ingredients, stir until just combined. Spoon mixture into the muffin pans.
Place in preheated oven and bake for 12-15 minutes until golden. A skewer should come out clean when inserted into the middle.
Allow to cool slightly then transfer to a wire rack to cool completely.

Tip: Carrot can be used in place of courgettes.

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