Courgette & Raisin Muffins
These courgette muffins are great for those hidden veggie detectives out there! Believe it or not, courgettes work really well in muffins. It helps to keep the muffins soft and oh so moreish.
Nut-free
Ingredients
100g self-raising flour
125g soft brown sugar
1 tsp mixed spice
1/2 tsp ground ginger
1/2 tsp baking powder
Pinch of salt
110g wholemeal self-raising flour
85g melted butter
180ml milk
1 egg, lightly beaten
175g courgette, grated
125g raisins
1 tsp demerara sugar
125g soft brown sugar
1 tsp mixed spice
1/2 tsp ground ginger
1/2 tsp baking powder
Pinch of salt
110g wholemeal self-raising flour
85g melted butter
180ml milk
1 egg, lightly beaten
175g courgette, grated
125g raisins
1 tsp demerara sugar
Method
- Preheat the oven to 170C.
- 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 up to about two thirds full.
- Mix together the reserved bran and demerara sugar and sprinkle on top of each muffin.
- Bake for 25 minutes.
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