Courgette & cinnamon muffins recipe
These nourishing and sustaining courgette cinnamon muffins go down a treat, especially at breakfast when they're warm and slathered with butter and marmalade
Makes: 9-12 muffins
Ingredients: 100g sunflower oil • 2 eggs • 2 tbsps yoghurt • 150g courgettes, grated • 200g self-raising flour • ½ tsp baking powder • ½ tsp bicarbonate of soda • Pinch salt • 2 tsps cinnamon • ½ tsp ginger • ¼ tsp nutmeg • 70g sugar (use coconut, soft brown or caster) • 50g walnuts, chopped
1. Heat oven to 180°C/gas mark 4 and grease a muffin tray. Squeeze out courgettes in a sieve. In a bowl, whisk oil, eggs and yoghurt. Add courgettes.
2. In another bowl, combine the flour, baking powder, bicarbonate of soda, spices, salt and sugar. Add the walnuts. Gently fold the dry into the wet. Spoon mixture into tray. Bake for 20-25mins, until golden.
Nutritionist and keen amateur athlete Kate Percy set up the #GoFaster campaign in 2009, and now has a
website (gofasterfood.com), several books and a new range of Go Bites - all-natural energy balls.
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