Serves: 12 muffins or 1 x 8” or 10” round sponge
These muffins are the perfect way to use up gluts of courgettes. Finished with lime glaze they are perfectly soft and not too sweet. The courgette gives a wonderfully soft texture to the cake. Try adding a grate of nutmeg for a flavour twist, or a tablespoon of poppy seeds.
Method
- Pre-heat the oven to 170 degrees and line your tin/s with either paper or muffin cases.
- In a medium/large bowl, whisk the eggs, sugar and oil together until pale and creamy. An electric hand whisk would be good here for speed!
- Fold through the flour, baking powder and bicarb
- Squeeze the grated courgette, discarding the liquid. Fold the courgette through the mixture.
- Try adding one of these extras for an interesting flavour twist. Lemon and nutmeg work beautifully
- Divide between the cases or pour into the tin, and then bake for approx. 25 mins for muffins, or 50 mins for a large round. Check with a skewer to see if the cake is baked – if not then give another 10 minutes and check again.
- Combine the lime juice and icing sugar to make a thick glaze, and drizzle over the cakes.
Ingredients
Prep: 30 mins
Cook: 25-30 mins for muffins, 45 – 1 hr for round sponge
2 eggs
125ml veg or sunflower oil
150g caster sugar
225g self-raising flour
½ tsp baking powder
½ tsp bicarbonate of soda
250g of grated and squeezed courgette (grated and squeezed weigh – start with about 350g of courgette – if you end up with a little bit extra that’s fine)
Choose your flavouring:
1 tbsp poppy seeds
1 lime or lemon zest
Grating of nutmeg
Juice from a lemon or lime
A few tbsp icing sugar
