Wednesday, September 04, 2013

If you grow food for yourself you will know that at times you will have a glut of something.  I believe that the term "too many of" is nonsense, you just need to know how to use it and even how to sneak it into things when no one is looking!  These muffins are an adaptation of a carrot cake muffin I love.  The courgettes are the perfect moisture adding ingredient to muffins and as always these beauties freeze wonderfully. 
Note: In case you are reading this lifting your eyebrows in confusion, a courgette is a zucchini.  It's a British thing! 
One of the best kitchen helpers in action



  • 280g All Purpose Flour 
  • 1 tsp. baking powder
  • 1 tsp. bicarbonate of soda
  • ½ tsp. salt
  • 2 tsp. ground cinnamon
  • 1 egg
  • 80ml milk
  • 30ml honey
  • 120g white sugar
  • 340g grated courgette
  • 1 tsp. Vanilla Essence
  • 90ml vegetable oil (I sued Canola)


1. Prepare muffins tins.
2. Pre-heat oven to 375F or 190C
3. In a large bowl, mix the dry ingredients: flour, baking powder, bicarbonate of soda, salt and cinnamon.
4. In a separate bowl, beat egg with a fork and add milk, honey, sugar, courgette, vanilla, oil- stir well.
5. Pour all of liquid mixture into dry. Stir just until combined- do not over mix.
6.  Use a quick release ice cream scoop to place the mixture into the muffin cases. 
7. Bake for 20-25 minutes, until tops spring back when pressed gently.  Cool on a wire rack. 

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  1. V similar to my family recipe, though we include walnuts and raisins and bake 'em in loaves. Admire you for suing canola: good luck with that. :-)

    1. I suppose butter would be the tastiest fat choice for muffins but I find that canola oil works like a dream in muffin recipes for during the week (I try and be healthy during the week so I can go mad at the weekends!).

  2. I will admit... I clicked on this link because I was thinking to myself: What is a courgette?? Then I realized it was zucchini. Hehe. These muffins sound amazing- what a great recipe!!

    1. Since moving to Canada I have had to learn a few new words for things- courgettes are zucchinis, aubergines are egg plants and coriander is cilantro, and I wont even go into how we say aluminum differently, but I always get giggles from Canadian when I say it the British way!

  3. Will have to give this a try Elyse - your carrot cake muffins are absolutely delicious and I'm sure these will be equally good. If Alfie has been helping then they will surely be wonderful - I think you have a professional chef in the making!

  4. I also grew up in England then moved to Canada, and we always called them courgettes. I was actually wondering what the difference between courgettes and zucchinis was. Now I know. They're the same :)
    These muffins look great! I have never baked with courgettes, but I would love to try soon! My "Z" section in my recipe pouch has nothing in it, so I'll just call them zucchinis ;)

    1. I will have to think of some more "z" recipes! I like a challenge!

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