I’ve been baking over the bank holiday weekend trying to make a dent in the current crop of courgettes from the allotment. I’ve trialled a few different courgette muffin recipes and I think I’ve finally cracked it with this one. I was watching the new series of the Great British Bake off – and the drizzle cake challenge gave me ideas!
The drizzle adds an extra layer of flavour and moistness – I did a taste test, some with drizzle and some without, and the drizzle definitely won. These also freeze well – in case you don’t eat them all at once.
Courgette lemon drizzle seedy muffins
- 280g plain wholemeal flour
- 1/2 teaspoon bicarb of soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 100g soft brown sugar
- Grated zest of 2 lemons
- 1 tablespoon poppy seeds
- 2 tablespoons chia seeds
- Juice of 2 lemons
- 1 egg
- 100ml rapeseed oil
- 100ml almond milk
- 250g grated courgette (keep the skin on – I used yellow courgettes, but green are good too)
For the Drizzle
- Juice of one lemon
- 1 tablespoon sugar (brown or castor sugar)
- In a large bowl combine the flour, bicarb, baking powder, salt, sugar, lemon zest, poppy and chia seeds.
- In another bowl mix the lemon juice, oil, egg and milk. Add this to the dry ingredients and combine well.
- Add the grated courgette and mix in.
- Divide into muffin tins (lined with muffin cases) and bake for 20-25 minutes – 200c/400f/Gas 6. They should go golden brown on the top and a skewer (cocktail stick) comes out clean.
- Make the Drizzle – put the lemon juice in a pan and add the sugar – simmer over a very gentle heat for a couple of minutes to dissolve the sugar.
- Whilst the muffins are still warm prick the top of each muffin a few times with a cocktail stick.
- Drizzle around 1/2 teaspoon over the top of each muffin
- Leave the muffins to cool in the tin for a few minutes and then transfer them to a cooling rack.