Tuesday, 18 November 2014

Courgette, Linseed & Lemon Muffins

A few weeks ago when attending the BBC Good Food Bakes & Cakes Show I watched Cathryn Dresser, a former Bake Off contestant, make these muffins on stage. Now I don't like courgette, I dislike the taste and texture of it when cooked into a stir fry or pasta dish for example. But strangely I was intrigued by the idea of it in cake. I thought it was a great way for me to eat a vegetable I don't like by hiding it! I have altered Cat's original recipe slightly as I wanted to make these more healthy (she tops hers with buttercream!) and more suitable for an 'on the go' breakfast or quick snack.

I started by grating one courgette. I used a food processer to make this easier but you can grate by hand too. Squeeze the water out of the grated courgette then put it in a mixing bowl. This gave me about 150g courgette. I also added 115g golden caster sugar, and the zest of 1 lemon and 1 orange.

I then added 60ml vegetable oil, 2 eggs and 2 tbsp greek style yoghurt. I mixed everything together.

In a separate bowl I measured out 25g golden linseeds (also called flaxseeds), a pinch of salt, 100g self raising flour and 50g wholemeal self raising flour.

I added the dry ingredients to the wet ingredients and mixed together.

I put the batter into muffin cases in a tray and baked on 180C/350F/Gas Mark 4 for 25 minutes until golden brown.

I've been enjoying these muffins from breakfast and have made a couple more batches since. My boyfriend really loves them too and handing him a couple of these in the morning stops any unhealthy McBreakfasts!

I'm entering into myself and Cakeyboi's monthly baking challenge Treat Petite, he is hosting this month and the theme is 'Thank you'. Baking is one of the ways I thank my boyfriend for all the wonderful things he does for me and this bake in particular was to help him save money and also be healthier.

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Courgette, Linseed & Lemon Muffins
  • 1 Courgette
  • 115g Golden caster sugar
  • 1 Lemon
  • 1 Orange
  • 2 Eggs
  • 2 tbsp Greek yoghurt
  • 60ml Vegetable Oil
  • 25g Golden linseeds
  • 100g Self raising flour
  • 50g Wholemeal self raising flour
  • A pinch of Salt
Use a food processer to grate the courgette. Squeeze the water out of it then put it in a mixing bowl. Add the golden caster sugar, and the zest of the lemon and the orange.Then add the vegetable oil, eggs and greek yoghurt. Mix everything togetherIn a separate bowl measure out the golden linseeds, salt, self raising flour and wholemeal self raising flourAdd the dry ingredients to the wet ingredients and mix togetherPut the batter into muffin cases in a tray and bake on 180C/350F/Gas Mark 4 for 25 minutes until golden brown


  1. Ooh this is such a delicious combination of flavours! I like the idea of having them either as a healthy snack or as a sweet treat with the buttercream - so versatile :)

    1. Thanks Natalie! I'm loving them as breakfast muffins, Cat Dresser puts lemon curd in hers too which would be a great addition for a more luxury breakfast!

  2. Now, I never knew flaxseeds and linseed were the same thing! Never tried courgette in cake Kat, but might remedy that in the new year! These look healthy and tasty :)

    1. I know me too...I found out after searching for flaxseeds for about an hour in different shops! Courgette is surprising good in cake, worth a try :)

  3. I am a big fan of baking with courgette. It adds great texture and plenty of moisture (which is always an added bonus gluten free!) The flavours and added linseed here sound delicious! Perfect for breakfast!!!!

    1. I was surprised with how tasty it was and the effect it gave, I think you could make these gluten free quite easily. You'll have to let me know, you're the expert!