Courgette and Seeds Muffin

INGREDIENTS

• 225g wholemeal flour
• 1½ tsp baking powder
• 2 tsp ground cinnamon
• 1 tsp salt
• 200ml milk
• 2 eggs
• 4 tbsp vegetable oil
• 4 tbsp clear honey
• 150g courgette, trimmed and coarsely grated
• 75g mixed seeds such as pumkin, sesame, and sunflower
• 25g oats

Method

1. Preheat the oven to 180°C/gas mark 4 and line a muffin tray with paper liners.
2. Combine the flour, baking powder, cinnamon and salt in a large bowl. In a seperate bowl mix together the milk, eggs, vegetable oil, honey and grated courgette. Add the liquid ingredients to the dry ingredients and mix - be careful not to overmix, you just need to make sure everything is incorporated.
3. Spoon the mixture into the cases, leaving a little space for the muffins to rise, and cover with the mixed seeds and oats. Bake for 25 minutes or until a skewer comes out clean.
4. Cool for 5 minutes in the tray then turn out onto a wire rack to cool completely.

Eric's tip: Try serving with a drizzle of honey and a spoonful of Greek yoghurt.