Courgette sunflower and spice muffins

    Courgette sunflower and spice muffins

    Recipe photo: Courgette sunflower and spice muffins
    1

    Courgette sunflower and spice muffins

    (51)
    45min


    51 people made this

    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!

    Ingredients
    Serves: 18 

    • 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

    Method
    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease one 6-hole and one 12-hole muffin tin.
    2. In a large bowl, stir together courgette and boiling water.
    3. In a separate bowl mix flour, sugar, sunflower seeds, bicarbonate of soda, salt, cinnamon, cloves, coriander and nutmeg.
    4. 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.
    5. Bake 20 to 25 minutes in the preheated oven, or until a knife inserted into the centre of a muffin comes out clean.
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    Reviews & ratings
    Average global rating:
    (51)

    Reviews in English (47)

    by
    27

    These did indeed smell spicy as they were baking! In fact, when I tried one I was surprised to find they weren't as spicy as the aroma led me to imagine they'd be. Not that that's a bad thing! These are, in fact, delicately spiced (I used all spices as directed) and just barely sweet, which is actually refreshing for a muffin (if I want cake, I'll eat cake). However, if you like a sweeter muffin you could easily add a little more sugar. I used candy coated/chocolate covered sunflower seeds which I've learned bleed in wet batters! (But are great in cookie doughs) While the sunflower seeds were "ok," I think I'd rather have raisins, dates or other dried fruit that might add that hint of sweetness and contrasting flavor that these missed for me. These are definitely flavorful, moist and bake up with pretty, domed tops. I left some of them as is and glazed the rest with a mixture of powdered sugar and lemon juice.  -  10 Apr 2010  (Review from Allrecipes US | Canada)

    by
    23

    After mixing the wet and dry ingredients, there just wasn't enough moisture to combine the two. I added about 3 tablespoons of water and that did the trick. I baked them for 27 minutes. They turned out really well and super moist. The sunflower seeds adds a nice texture. I will make these again.  -  23 Aug 2002  (Review from Allrecipes US | Canada)

    by
    14

    These are definitely spice muffins. I couldn't find my coriander so I left it out, but there was plenty of spice flavor in them without it. I added one large grated carrot to the zucchini and used prune butter and 1 T of oil in place of the 1/3 cup of oil, and left out the sunflower seeds entirely since I don't like them. Even with these changes the muffins came out really moist and fluffy, and were very easy to eat and eat and eat. I did get quite of few of them, though. I made 18 regular sized muffins and 20 mini muffins, although that could have been because I added more to the batter (the carrot).  -  01 Aug 2006  (Review from Allrecipes US | Canada)

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