This is a recipe I created with my eldest daughter. She’s always so excited to get in the kitchen and help me develop a new recipe. Muffins are our go-to when we’re cooking together.
We created this one because she loves the flavour of lemon and we did a huge harvest of the lemon tree recently. I’ve hidden some vegetables within it as well because…well…any excuse to get a little extra vegetable goodness will do in my book!
A great lunchbox addition or afternoon snack and a sneaky little serve of veg as well! What could be better?
You will need:
- ¼ cup brown sugar
- ¼ cup olive oil
- 2 eggs, beaten
- 1/3 cup almond milk
- 1 tablespoons chia seeds
- The zest and juice of one lemon
- 1 zucchini, finely grated
- 1/3 cup shredded coconut
- 1 teaspoons baking powder
- 1 cup spelt flour
Method:
- Preheat oven to 180˚C
- Add brown sugar and olive oil to a large mixing bowl then combine
- Add eggs and almond milk and beat with an electric beater until fluffy
- Finely grate zucchini and add to mixing bowl
- Add in chia seeds, zest and lemon juice, stir with a wooden spoon
- Sift in baking powder and spelt flour and gently stir until combine
- Line 12 muffin trays with baking paper or cup cake wrappers and dived the batter between each tin
- Bake in the oven for 25 minutes or until golden brown
- Remove and allow to cool on a baking rack
- Store in the fridge in an airtight container
Makes 12 small muffins
