Courgette, or zucchini as it's often referred to, is packed with antioxidants and vitamin C making this a really healthy savoury muffin which tastes delicious.
Ideal for a lunch box, picnic or snack. This is a great recipe to get the kids in the kitchen cooking with you!
200g spelt flour
2½ tsp baking powder
½ tsp salt
Freshly ground pepper
4 large eggs
3 tbsp coconut oil
2 tbsp black chia seeds
1 spring onion, finely chopped (omit if you prefer)
75g parmesan cheese, grated
200ml milk of your choice
Preheat the oven to 200ºC/400ºF/gas. Put muffin liners in a muffin tin.
In a bowl, whisk together the eggs, coconut oil, milk and stir until mixed.
Grate the courgette, squeeze out any extra moisture, add the spring onions and the egg mixture stirring together.
In a separate mixing bowl, sift together the flour, baking powder and salt. Add some black pepper and the grated cheese.
Add the courgette mixture to the to dry ingredients and mix until just combined, being careful not to over mix.
Spoon the batter into muffin liners, filling no more than 2/3 full. Bake for 18-20 minutes.
Remove from the oven and cool on a wire rack.
To test if they are cooked, insert a skewer into the centre and it should come out clean.
* Store extras in an airtight container for 3 days, alternatively freeze for up to 3 months.