It’s the courgette time of year again! I made these and took them to the summer fair at the Brecon Beacons mountain centre yesterday. They caused a few raised eyebrows but we sold them all. I did try one myself to make sure they tasted ok first. I saved T.W.O a bit saying ‘ here try this’ and waited to say ‘courgette muffin’ until he’d eaten it. He agreed they made a nice moist, tasty muffin and that you didn’t taste the courgettes. I likened them to carrot cake in texture when people asked me what they like. I did forget to take a photo though!!
A good way to get a bit of 1 of your 5 a day and a fun way to get children to try out courgettes.
I picked the courgettes from the tubs I have growing by the kitchen door. I was going to make a pasta source or put them in quiches but thought no why not do something a little bit different.
250g courgettes skin on
125ml / 4fl oz sun flower oil
150g caster sugar
225g plain flour
2 tsp baking powder
1/2 tsp bicarb of soda
half a lemon
100 g butter at room temperature
200g icing sugar
Preheat oven to gas mark 4 (180C)
- Put the raisins in a bowl & cover with boiling water – leave to plump up.
- Grate the courgettes (use a grater not a food processer) and leave in a colander to drain.
- Put the flour, bicarb & baking powder in a bowl. Stir well
- Beat the eggs, oil and sugar in a bowl until slightly lighter.
- Fold in the flour, then the courgettes to the batter. Drain the raisins & fold them in.
- Divide the batter between 12 cupcake cases or muffin wrappers placed in a muffin tin
- Bake for 20-30 minutes until firm and slightly golden
- Leave to cool on a wire tray
- Whisk the butter until light and soft.
- Thoroughly mix in the icing sugar.
- Grate the lemon zest into the icing & add half the juice of a lemon
- Whisk again until you have a slightly softer icing.
- Either spoon on the icing to the cooled muffins and level with a palette knife or pipe on.