Zesty courgette and cinnamon muffins
Courgette, orange zest and cinnamon make a flavoursome combination in this muffin.
Makes 12 medium or 36 mini sized muffins
1 cup wholemeal flour
1 cup white flour
1 Tbsp baking powder
2 Tbsp sugar
½ tsp cinnamon
2 tsp orange zest
1-2 courgettes, grated (approx 2 cups)
¾ 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. Do not overmix or the muffins will be tough.
Spoon mixture into the muffin pans.
Place in preheated oven and bake for 12-15 minutes or 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.