Courgette and Olive Oil Muffins

Courgette and Olive Oil Muffins

Ingredients for 12 Muffins:

  • 200g Plain white flour
  • 3.5g Baking powder (¾ tsp)
  • 2.5g Bicarbonate of soda (½ tsp)
  • 50g Semolina
  • 3g Sea salt
  • Freshly ground black pepper, to taste
  • 150g Low-fat cream
  • 75g MANI Organic extra virgin olive oil
  • 2.5g Freshly grated ginger (optional)
  • 1 Large egg (50 g)
  • Zest from 1 lemon
  • 2g Chopped chives (2 tsp)
  • 2 Medium courgettes, coarsely grated (300-350 g)
  • Muffin cases

Instructions:

  1. Set your oven to preheat at 180°C.
  2. In a mixing bowl, sift together the plain flour, baking powder, and bicarbonate of soda.
  3. Stir in the semolina, sea salt, and a sprinkle of freshly ground black pepper.
  4. In another bowl, whisk together the cream, olive oil, ginger, lemon zest, chopped chives, and the egg until the mixture becomes frothy.
  5. Mix the grated courgette into the wet ingredients.
  6. Gradually incorporate the wet mixture into the dry ingredients, stirring until just combined.
  7. Divide the batter evenly into the muffin cases.
  8. Bake for 18-20 minutes at 180°C, or until the muffins turn golden and a skewer inserted in the middle comes out clean.

Nutritional information per serving (1 muffin): 

Calories: 150 kcal

  • Protein: 3 g
  • Fat: 9 g
    • Saturated Fat: 2 g
    • Monounsaturated Fat: 6 g
    • Polyunsaturated Fat: 1 g
  • Carbohydrates: 15 g
    • Sugars: 2 g
  • Dietary Fiber: 1 g
  • Salt: 0.25 g
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