Description
These Lemon and Poppy Seed Muffins with Zucchini are delicious. With a yummy veggie twist (that is barely perceptible) they are great in the lunchbox or for snacks. These muffins have a great lemon flavour and are not overly sweet.
Ingredients
Scale
- 2 eggs
- 1/2 cup extra virgin olive oil
- 1/2 cup greek yogurt
- 1/2 cup honey
- 1 medium zucchini grated (around 125g)
- juice and zest of medium 2 lemons
- 1 tbsp poppy seeds
- 2 cups wholemeal flour
- 3 tsp baking powder
Instructions
- Preheat an oven to 170c and thoroughly grease a medium sized muffin tin.
- Mix together all of the ingredients except the flour and baking powder
- Carefully fold through the flour and baking powder until just combined, ensuring you do not over-mix
- Spoon the mixture evenly between the muffin pans
- Bake for around 15-17 minutes or until the muffin springs back when touched and a skewer inserted into the centre of the muffin comes out clean.
- Allow to cool in the pan for 5 minutes before turning onto a baking rack and cooling completely
Notes
If the zucchini you are using seems overly wet or juicy when you are grating it you may wish to pop the grated zucchini on a clean tea towel and squeeze the liquid out.