Courgette Muffins
Easy
Courgettes add the same moistness to cake that carrots do, and literally melt away in the cooking process.
PREP IN
10 MIN
COOK IN
35 MIN
SERVE
12
Courgette Muffins
Easy
PREP IN
10 MIN
COOK IN
35 MIN
SERVE
12
Introduction
Courgettes add the same moistness to cake that carrots do, and literally melt away in the cooking process.
Ingredients
- 250g courgettes, grated
- 100g raisins
- 4 tbsp orange juice
- 2 tbsp honey
- 3 eggs
- 175ml sunflower oil
- 200g light muscovado sugar
- 225g self raising flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- Zest of 1 orange
Method
- 1. Preheat the oven to 180C/350F/gas mark 4. Line a 12 hole muffin tin.
- 2. Squeeze the grated courgettes by hand to drain the excess moisture and pat dry. Put the raisins in a saucepan with the juice and honey and bring to a boil. Simmer for 5 minutes until the sultanas are plump and the liquid has been absorbed.
- 3. Put the eggs, sunflower oil and sugar in a large bowl and whisk with an electric beater for 4 minutes, until creamy. Sift over the flour, baking powder and bicarbonate of soda. Fold in the grated courgettes, drained sultanas and orange zest. Spoon into muffin cases and bake for 25-30 minutes, until a skewer inserted into the middle comes out clean.
