Lemon & Courgette (or Zucchini) Muffins

Francesca
by Francesca
9 Muffins
30 min

These muffins are packed with goodness and free from oil/butter for a weight watchers super friendly recipe! Only 2 points per muffin with regular sugar, 1 point with Erythritol 🤩 and it’s kids approved too!

The courgette/zucchini is not totally hidden here but being mild in taste and finely grated, it will blend beautifully with the lemon and if you add a sweet glaze it will be surely a hit with the little ones too!

These muffins are the perfect after school snack or something easy to carry around with you and have on the go or as a picnic food. Your choice!

Lemon & Courgette (or Zucchini) Muffins
Recipe details
  • 9  Muffins
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ingredients
Ingredients for about 9 muffins
  • 7 ounces (200g) of courgette (zucchini), raw, approximately 1
  • 2.4 fluid ounces (70ml) of kefir
  • 1 free-range egg
  • 1.8 ounces (50g) of your favorite sweetener
  • zest and juice of 1/2 lemon
  • 7 ounces (200g) of plain flour (all-purpose flour)
  • 1 teaspoon of baking powder
Instructions
Start by grating the courgette (zucchini). Use a cloth to squeeze the water out. Transfer the grated courgette to a bowl and add the wet ingredients. Mix well. In another bowl, mix the flour and the baking powder, then add them to the wet bowl. You will get a pretty elastic dough. Spoon some of the mixture into muffin/cupcake cases and bake at 350 degrees Fahrenheit (180 degrees Celsius) for about 20 minutes.
Optional
Tips
  • Add a lemon glaze on top of the muffins for a sweeter touch. Simply mix icing sugar with lemon juice and pour it on top. Here, the kids asked for it 😁
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