About this recipe:With the 'hidden' flavour of moistening courgettes, these muffins are also chock-full of aromatic spices and given a nice 'nutty' crunch with sunflower seeds. Healthy and lovely treats!
250g shredded courgette
80ml boiling water
345g plain flour
300g caster sugar
95g sunflower seeds
1 1/4 teaspoons bicarbonate of soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground coriander
1 teaspoon ground nutmeg
3 eggs, beaten
80ml vegetable oil
1 teaspoon vanilla extract
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Method Prep:20min › Cook:25min › Ready in:45min
Preheat oven to 180 C / Gas 4. Lightly grease one 6-hole and one 12-hole muffin tin.
In a large bowl, stir together courgette and boiling water.
In a separate bowl mix flour, sugar, sunflower seeds, bicarbonate of soda, salt, cinnamon, cloves, coriander and nutmeg.
Blend eggs, vegetable oil and vanilla extract with the courgette. Stir the courgette mixture into the flour mixture. Spoon into cases in the prepared muffin tins.
Bake 20 to 25 minutes in the preheated oven, or until a knife inserted into the centre of a muffin comes out clean.