Courgette Muffins
Ingredients
260 g (2 cups) grated courgette
210g (1 cup) sugar
115 g (1/2 cup) unsalted butter, softened
2 eggs
2 limes, grated zest
60 ml (1/4 cup) lime juice
265 g (1 3/4 cups) all-purpose flour
5 ml (1 tsp) baking powder
5 ml (1 tsp) baking soda
Method
Salt the grated courgette in a sieve for 15 mins and squeeze
out all the liquid.
Put the grill at the centre of the oven. Preheat the oven to
180°C (350°F). Line 12 muffin cups with paper or silicone cases.
Put the courgette in a glass bowl. Cover with plastic wrap with a couple of small holes in it and microwave on high for 3 minutes.
In a food processor, purée the courgette with the sugar and
butter until smooth. Allow to cool slightly then add eggs, lime zest and juice. Mix for a few seconds. Add
the rest of the ingredients and mix again until the batter is smooth. Divide
the batter into the moulds.
Bake for 25 minutes or until a toothpick inserted in the centre
of a muffin comes out clean. Let cool completely on a wire rack.
We liked them plain without icing but you can ice if you wish.
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