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

Preparation

1. 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.
2. 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.