Earl grey, apple & zucchini muffins

Rich, delicious and high in omega 3 fats, these muffins are the ultimate morning pick-me-up.

  • 40 mins cooking
  • Serves 4
  • Print
Brought to you by ENSURE


  • 1 earl grey tea bag
  • 80 grams dried apples, chopped finely
  • ½ cup rolled oats
  • 1 medium zucchini, grated, squeezed lightly
  • 10 scoops vanilla ENSURE
  • 1 egg
  • 1 tablespoon pure maple syrup
  • 1 cup wholemeal self-raising flour
  • 1 teaspoon baking powder
  • 2 teaspoons mixed spice
  • 1 tablespoon linseeds (flaxseeds)
  • 1 tablespoon pepitas (pumpkin seed kernels)
  • 2/3 cup plain yoghurt, to serve


Earl grey, apple & zucchini muffins
  • 1
    Preheat oven to 200°C. Line 4 holes of a 3/4-cup (180ml) texas muffin tray with non-stick cafe-style muffin cases or squares of baking paper.
  • 2
    Place tea bag in 1 cup (250ml) boiling water for 5 minutes. Place apples, oats and tea in a medium bowl; mix well. Stand for 20 minutes or until most of the liquid is absorbed. Stir in zucchini, 8 scoops Ensure mixed with ½cup (125ml) water, the egg and maple syrup.
  • 3
    Sift flours, baking powder and spices into a large bowl; return husks to the bowl. Make a well in the centre; stir in zucchini mixture with half each of the linseeds and pepitas. Mixture will be quite thick. Spoon mixture evenly into paper cases, sprinkle with remaining linseeds and pepitas.
  • 4
    Bake muffins for 30 minutes or until a skewer inserted in the centre of a muffin comes out clean. If muffins start to overbrown, cover loosely with foil. Stand for 5 minutes before placing on a wire rack to cool.
  • 5
    Combine yoghurt and 2 scoops Ensure in a small bowl. Serve with warm muffins.


Linseeds are the richest plant source of omega 3 fats.

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