Instructions

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.