Courgette muffins

Method

1. 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).
2. Roughly grate the courgettes and squeeze by hand to drain excess moisture. Pat dry with kitchen paper.
3. 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.
4. 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.
5. 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.
6. 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.
7. Spread the icing over the muffins or the cake. Sprinkle with more almonds, toasted and finely chopped, and extra grated lime zest.