Category Archives: Muffins

Courgette muffins

These taste much better than they sound, honest! 

My parents had a glut of courgettes in the garden, as ever. Some of which were the size of a baseball bat, almost. And my dad thought I’d appreciate a whole carrier bag full of them. Plus a punnet of tomatoes and an even bigger bag of runner beans. Anyone want some beans? I don’t think I can make cake out of them….

What do you do when your dad gives you courgettes? (After grill them, fry them, and make ratatouille…) Make courgette muffins! Of course. 

Added bonus, kind of by accident, these are also vegan! No, I’ve not “gone vegan”, but I know someone who has, so these are for Harriet, enjoy! 

  
  
Adapted from an Avel and Cole recipe, makes about 9 or 10.

  • 100ml olive oil
  • 50g sugar with stevia, or 100g caster sugar
  • 1 mashed banana (nice a ripe)
  • 1/2 tsp ground cinnamon
  • 250g plain flour 
  • 1tsp bicarb of soda
  • 1/4 tsp baking powder
  • Approx 200g grated courgette 
  • A handful of raisins/sultanas or nuts
  • A little honey

Preheat the oven to 180’c, or 160’c for a fan oven. 

Line a 12 hole muffin tin with cases.

Whisk olive oil, sugar, banana and cinnamon together. 

Siever in flour, bicarb, baking powder. Gently fold together. Carefully fold in courgette and raisins and/or nuts. Don’t over mix.

Divide the mix between the muffin cases, just to the rim on the tin. Dot tops with nuts, if using. I topped with sultanas, but you just end of with slightly burnt sultanas on top. 

Bake for 25 minutes. Drizzle a little honey over them when you take them out of the oven. Alternatively spread a little left over buttercream (from your fiancée’s 30th birthday cake….). Or both! 

Will keep for 2-3 days in an airtight container. 

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Scones or chocolate muffins? Both.

I wanted to make scones, my boyfriend wanted something yummy in his lunch box (yes I did say boyfriend not small child), so I made dairy free scones for me and very chocolatey, also dairy free, chocolate muffins for him.

Another reason for making scones was so that I could try out the whipped coconut cream I’ve come across many times whilst browsing dairy free recipes. I can’t claim any kind of ownership over this recipe, there are many versions of it out there and it is so simple I’m not sure you could adapt it at all.

My sister came up with the combination of lemon curd and coconut cream to go with the scones, British/tropical heaven! The only thing I would do differently with these scones is makes twice as many!

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Chocolate Muffins

These are so easy to make, you can’t really go wrong. However, considering this recipe was from a chocolate recipes book, I was a little disappointed with their chocolatiness! I think mine were a little over done, and lacking chocolatey depth.

So, to improve this recipe, I would add 50g of chocolate chips and double the amount of cocoa powder. I used some fancy muffin cases I had, I find these are great for doing muffins when you aren’t sure how well they’ll rise. Sometimes muffins go a bit mental when you first put them in the oven and rise right out of the cases and ooze everywhere, especially if you’ve overfilled the cases. Not exactly the perfect muffin top you were hoping for! These muffin cases are so tall that the only way is up for your muffins, you lose the muffin top but you can be sure they’ll all stay together.

I’ll give you my new improved recipe and I’d love to hear if anyone tries them out! Here we go: (Makes 12)

350g self raising flour
50g cocoa powder
200g light brown soft sugar or golden caster sugar
2 eggs
150ml sunflower oil
150ml milk
1 tsp vanilla extract
50g chocolate chips 
12 tsp nutella or other chocolate spread
 

Sieve the flour and cocoa powder into a large bowl. Stir in the sugar.

Beat the eggs, sunflower oil, milk and vanilla extract together in a jug or bowl with a fork. Pour the egg mixture into the dry ingredients and stir a few times, mix the chocolate chips through.

Fill the cases half full and add a teaspoon of nutella to each.

Top up with the rest of the mix and bake for 20 – 25 minutes until well risen and springy to the touch.

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