whole wheat lemon and courgetti muffins

Serves: 12

Ingredients:
125g whole wheat flour
125g self-raising flour
½ teaspoon bicarbonate of soda
¼ cup brown sugar
150g greek-style yoghurt
120ml olive oil
2 eggs
1 teaspoon vanilla extract
1 lemon, zested and juiced
175g courgetti, grated
25g oats

Method:
preheat the oven 160°c. line a 12-hole muffin tin with paper muffin cases. put all the ingredients except the oats in a large bowl and whisk for 2-3 mins until well combined.
divide between the muffin cases. scatter over the rolled oats. bake for 30-35 mins until risen, golden and cooked through. leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely.