Recipe For Courgette and Seed Muffins

So it’s 3 days until the Olympic Torch is in my hometown and today is the first day of my Olympic inspired, healthy recipe sharing.

I came across this recipe from the famous Eric Lanlard’s-Baking Mad with Eric Lanlard. I wonder if this can make a healthy breakfast for those athletes? If not, it’s a healthy enough breakfast for me! 🙂


  • 225g Wholemeal flour
  • 1½ tsp Baking powder
  • 2 tsp Ground Cinnamon
  • 1 tsp Salt
  • 200ml Milk
  • 2 eggs
  • 4 tbsp Vegetable oil
  • 4 tbsp Honey
  • 150g Courgette, trimmed and coarsely grated
  • 75g Mixed seeds such as Pumpkin, Sesame and Sunflower
  • 25g Oats


Preheat the oven to 180°C/gas mark 4 and line a muffin tray with paper liners.

  • 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.
  • 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.
  • 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.

From Baking Mad with Eric Lanlard.

If that’s not healthy and delicious, I don’t know what is! 🙂

“One should not attend even the end of the world without a good breakfast”


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