recipeName: whole wheat lemon and courgetti muffins
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
steps: 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.
NER: wheat flour selfraising flour bicarbonate soda brown sugar greek yoghurt olive oil eggs vanilla extract lemon courgetti oats