Courgette muffins

Ingredients:

¾ cup (190ml) nuts, chopped
¾ cup (190ml) raisins
225 g (5 or 6) courgettes, grated
3 eggs, lightly beaten
½ cup (125ml) canola oil
½ cup (125ml) brown sugar
1 cup (250ml) nutty wheat flour
1¼ cup (315ml) cake flour
2 Tbsp (25ml) oat bran
2 tsps (10ml) ground cinnamon
1½ tsps (7ml) bicarbonate of soda
1 tsp (5ml) baking powder
1 tsp (5ml) salt
1½ tsps (7 ml) vanilla extract
½ cup (125 ml) natural or Bulgarian yoghurt

Method:

1. Preheat the oven to 180ºC.
2. Place all ingredients in a bowl and stir together until just mixed.
3. Spoon into muffin tins lined with paper cups or sprayed with non-stick spray.
4. Bake for 20 minutes.
5. Remove muffins from tins, let cool completely on a wire cooling rack and place in suitable containers or Ziploc bags and freeze for up to 3 months.

Tip

These muffins are ideal for children’s lunchboxes. They’re low GI (because they’re made with wholewheat flour) and they contain a hidden veg.