

Finlay and Zoe’s chocolate courgette muffins
Ingredients
- 50g reduced-fat spread
- 4 tablespoons sugar
- 1 egg
- 2 tablespoons cocoa
- 1 cup flour
- 1 teaspoon baking powder
- ¾ cup skim milk
- ½ cup chocolate chips
- 1 cup grated courgettezucchiniX
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Instructions
- Preheat oven to 180°C. Lightly grease a 24-hole mini muffin tray or place mini-muffin paper cases in tray holes.
- Beat spread and sugar together until creamy. Add egg. Beat again.
- Add remaining ingredients and gently mix to combine.
- Spoon mixture into prepared tray holes or paper cases. Bake until firm and well risen.
Variations
When courgettes aren’t in season, use 1 cup grated carrot instead.
For a plain vege muffin option, leave out cocoa.
HFG tip
These muffins are best eaten hot but they are just as good cold.
Vegetables are sweet!
Courgettes aren’t the only vegetable that add great texture and taste to sweet treats. Try these Healthy Food Guide recipes!
Beetroot
Beetroot cake with orange frosting
Beetroot chocolate loaf cake
Carrot
Carrot and nut cake
Carrot zinger juice boost
Carrot and orange cupcakes
Pumpkin
Pumpkin muffins… try adding a few sultanas or walnuts to your muffin mixture. YUM!
And don’t forget our winning cauliflower pizza base recipe, too!
Nutrition Info (per serve)
-
Calories 64 cal
-
Kilojoules 270 kJ
-
Protein 2 g
-
Total fat 2 g
-
Saturated fat 1 g
-
Carbohydrates 10 g
-
Sugar 5 g
-
Dietary fibre 1 g
-
Sodium 40 mg
-
Calcium 20 mg
-
Iron 0.5 mg
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