About this recipe:A delicious, nutritious courgette and walnut muffin. Most important of all, these are lower-in-fat than most muffins! Great for breakfast or an afternoon snack at the office.
Makes: 12 muffins
280g plain flour
200g caster sugar
2 1/2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
100g cooking margarine
2 eggs, lightly beaten
185g grated courgette
1 teaspoon vanilla extract
60g walnuts, chopped
60g dark brown soft sugar
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Method Prep:10min › Cook:20min › Ready in:30min
Preheat oven to 180 C / Gas 4. Grease and flour a muffin pan, or use paper liners.
In a large bowl, combine flour and sugar. Stir in baking powder, bicarbonate of soda, cinnamon, nutmeg and salt. Rub in margarine until mixture resembles coarse crumbs. Make a well in the centre, and pour in milk, eggs, grated courgette and vanilla. Fold in walnuts. Fill muffin cups 2/3 to 3/4 full. Sprinkle tops with brown sugar.
Bake in the preheated oven for 15 to 20 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool.
Very good muffins indeed, with absolutely no "veggie feeling" to them; no trace of the squash, apart from a fresh, slightly fruity taste. As I like my muffins a little more chewy, I substituted abt 60 g oats and 100 g wholemeal flour for the equivalent amount of plain flour, but skipped the sugar on top. And I used oil instead of margarine (as I always do with muffins). The came out fluffy, soft but a little crisp on top – fabulous. - 23 Mar 2012
Just made and tasted these muffins and I'm very impressed
If you like spice and nuts then these are the muffins for you
I grated the courgette very finely and you would never know it was there. - 05 Dec 2011