Courgette muffins

Name: Courgette muffins
Yield: For lots of people
Cuisine: British recipes
Ingredients: 250g courgettes, grated; 100g sultanas; 4 tbsp orange juice; 2 tbsp honey; 3 large free-range eggs; 175ml sunflower oil; 200g light muscovado sugar; 225g self-raising flour; ½ tsp baking powder; ½ tsp bicarbonate of soda; 60g almonds, toasted and chopped; Grated zest of 2 limes; For the icing; 300g half-fat cream cheese; 50g icing sugar; The juice of 2 limes; Almonds, toasted and finely chopped, and extra grated lime zest, to decorate

Easy
February 2009

Easy
February 2009

For lots of people
Takes 20 minutes to make, 25-30 minutes in the oven for the muffins and 45-50 minutes for a cake, plus cooling

If you think carrot cake sounds a bit strange, why not confound your friends with these courgette muffins. We implore you not to knock these moreish munchies until you’ve tried them.

Nutrition: per serving

Calories: 308kcals
Fat: 19.6g (4.2g saturated)
Protein: 5.8g
Carbohydrates: 45.3g (29.6g sugars)
Salt: 0.7g

Nutrition: per serving

Calories: 308kcals
Fat: 19.6g (4.2g saturated)
Protein: 5.8g
Carbohydrates: 45.3g (29.6g sugars)
Salt: 0.7g

For 12 servings

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Ingredients

250g courgettes, grated
100g sultanas
4 tbsp orange juice
2 tbsp honey
3 large free-range eggs
175ml sunflower oil
200g light muscovado sugar
225g self-raising flour
½ tsp baking powder
½ tsp bicarbonate of soda
60g almonds, toasted and chopped
Grated zest of 2 limes

For the icing

300g half-fat cream cheese
50g icing sugar
The juice of 2 limes
Almonds, toasted and finely chopped, and extra grated lime zest, to decorate

250g courgettes, grated
100g sultanas
4 tbsp orange juice
2 tbsp honey
3 large free-range eggs
175ml sunflower oil
200g light muscovado sugar
225g self-raising flour
½ tsp baking powder
½ tsp bicarbonate of soda
60g almonds, toasted and chopped
Grated zest of 2 limes

For the icing

300g half-fat cream cheese
50g icing sugar
The juice of 2 limes
Almonds, toasted and finely chopped, and extra grated lime zest, to decorate

Method

Preheat the oven to 180°C/fan160°C/gas 4. Line a 12-hole large muffin tin with muffin cases (or, to make 1 big cake, grease and line a 23cm round, loose-bottomed cake tin).
Roughly grate the courgettes and squeeze by hand to drain excess moisture. Pat dry with kitchen paper.
Put the sultanas in a saucepan with the orange juice and honey. Bring to a boil and simmer for 4 minutes until the raisins are plump and the liquid is absorbed, being careful not to let it burn.
Put the eggs, sunflower oil and sugar in a large bowl and whisk with an electric whisk for about 3 minutes, until creamy. Sift over flour, baking powder and bicarbonate of soda. Fold in with the almonds, the grated courgettes, the sultanas, and the grated zest of 2 limes.
Spoon into the muffin cases or tin and bake the muffins for 25-30 minutes or the cake for 45-50 minutes or until a skewer inserted into the centre comes out clean.
Leave the muffins or cake to cool in the tin, then transfer to a wire rack to cool completely. Beat the half-fat cream cheese with icing sugar and the juice of 2 limes until smooth and creamy, adding more icing sugar to taste, if needed.
Spread the icing over the muffins or the cake. Sprinkle with more almonds, toasted and finely chopped, and extra grated lime zest.

Method

Preheat the oven to 180°C/fan160°C/gas 4. Line a 12-hole large muffin tin with muffin cases (or, to make 1 big cake, grease and line a 23cm round, loose-bottomed cake tin).
Roughly grate the courgettes and squeeze by hand to drain excess moisture. Pat dry with kitchen paper.
Put the sultanas in a saucepan with the orange juice and honey. Bring to a boil and simmer for 4 minutes until the raisins are plump and the liquid is absorbed, being careful not to let it burn.
Put the eggs, sunflower oil and sugar in a large bowl and whisk with an electric whisk for about 3 minutes, until creamy. Sift over flour, baking powder and bicarbonate of soda. Fold in with the almonds, the grated courgettes, the sultanas, and the grated zest of 2 limes.
Spoon into the muffin cases or tin and bake the muffins for 25-30 minutes or the cake for 45-50 minutes or until a skewer inserted into the centre comes out clean.
Leave the muffins or cake to cool in the tin, then transfer to a wire rack to cool completely. Beat the half-fat cream cheese with icing sugar and the juice of 2 limes until smooth and creamy, adding more icing sugar to taste, if needed.
Spread the icing over the muffins or the cake. Sprinkle with more almonds, toasted and finely chopped, and extra grated lime zest.

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