The courgettes are growing like weeds on the allotment and so courgette experiments are in full swing. They work really well in cakes and particularly with chocolate! These muffins are quick and easy to make and freeze well too. They aren’t as sweet as other muffins I’ve made, so you could add a little more sugar. I like to eat them with some yoghurt, my husbands likes to add jam!
Courgette Choc Muffins
Makes 10 large muffins
- 280g Plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- Pinch salt
- 1 heaped tablespoon raw cacao powder (or 2 tbsp. of cocoa powder)
- 150g brown sugar
- 120ml sunflower oil (or rapeseed/veg or corn oil)
- 60ml Almond or coconut milk
- 1 teaspoon vanilla essence
- 2 teaspoons cinnamon
- 350g grated courgette (skin on – yellow or green courgettes – I like using yellow)
- 80g raisins (optional)
Mix the flour, baking powder, bicarb, salt, cacao, cinnamon and raisins in a bowl. In another bowl mix the oil, milk, sugar, vanilla and courgettes. Then add this to the flour mix and stir together. Fill your muffins cups and bake at 180C/350f/Gas 4 for 20 – 25 minutes.
Let them cool before tucking in – they are a little too squishy if you eat straight from the oven (however tempting).
I’ve been baking over the bank holiday weekend trying to make a dent in the current crop of courgettes from the allotment. I’ve trialled a few different courgette muffin recipes and I think I’ve finally cracked it with this one. I was watching the new series of the Great British Bake off – and the drizzle cake challenge gave me ideas!
The drizzle adds an extra layer of flavour and moistness – I did a taste test, some with drizzle and some without, and the drizzle definitely won. These also freeze well – in case you don’t eat them all at once.
Courgette lemon drizzle seedy muffins
- 280g plain wholemeal flour
- 1/2 teaspoon bicarb of soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 100g soft brown sugar
- Grated zest of 2 lemons
- 1 tablespoon poppy seeds
- 2 tablespoons chia seeds
- Juice of 2 lemons
- 1 egg
- 100ml rapeseed oil
- 100ml almond milk
- 250g grated courgette (keep the skin on – I used yellow courgettes, but green are good too)
For the Drizzle
- Juice of one lemon
- 1 tablespoon sugar (brown or castor sugar)
- In a large bowl combine the flour, bicarb, baking powder, salt, sugar, lemon zest, poppy and chia seeds.
- In another bowl mix the lemon juice, oil, egg and milk. Add this to the dry ingredients and combine well.
- Add the grated courgette and mix in.
- Divide into muffin tins (lined with muffin cases) and bake for 20-25 minutes – 200c/400f/Gas 6. They should go golden brown on the top and a skewer (cocktail stick) comes out clean.
- Make the Drizzle – put the lemon juice in a pan and add the sugar – simmer over a very gentle heat for a couple of minutes to dissolve the sugar.
- Whilst the muffins are still warm prick the top of each muffin a few times with a cocktail stick.
- Drizzle around 1/2 teaspoon over the top of each muffin
- Leave the muffins to cool in the tin for a few minutes and then transfer them to a cooling rack.