Ingredients
100 g self-raising flour
125 g soft brown sugar
1 tsp mixed spice
1/2 tsp ground ginger
1/2 tsp baking powder
pinch of salt
110 g wholemeal self-raising flour
85 g melted butter
180 ml milk
1 egg, lightly beaten
175 g courgette, grated
125 g raisins
1 tsp demerara sugar
125 g soft brown sugar
1 tsp mixed spice
1/2 tsp ground ginger
1/2 tsp baking powder
pinch of salt
110 g wholemeal self-raising flour
85 g melted butter
180 ml milk
1 egg, lightly beaten
175 g courgette, grated
125 g raisins
1 tsp demerara sugar
Method
- Sieve together the white flour, sugar, mixed spice, ginger, salt and baking powder. Then sift in the wholemeal flour, saving the bran bits in the sieve.
- Melt the butter, allow to cool, and then mix with the milk and egg.
- Stir in the grated courgette, raisins and then the flour mixture.
- Line a muffin tray with 12 paper cases.
- Fill each one with the muffin mix till about two thirds full.
- Mix together the reserved bran and demerara sugar and sprinkle on top of each muffin.
- Preheat the oven to 170 C and bake for 25 minutes.
