One of the last things I did with my home grown courgettes over the summer was make Courgette Muffins. I made them as a light pudding for a dinner party my parents had and they went down a treat. They are really lovely and moist as they include apple as well as courgette and then they had that citrusy tang with the orange. I'm a total fan of vegetable cakes!
Courgette Muffins (from Good Food Magazine July 2010)
50g courgettes, cut into chunks
1 apple, peeled and quartered
1 orange, halved
75g butter, melted
300g self-raising flour
½ tsp baking powder
½ tsp cinnamon
100g golden caster sugar
handful of sultanas
1 tub soft cheese mixed with 3 tbsp icing sugar, to make icing
Brush the muffin tin with oil. Ask your grown-up helper to switch the oven to 190C
Grate the courgettes and put them in a large bowl. Grate the apple and add to the bowl. Squeeze the orange and add the juice to the bowl.
Break the egg into a bowl; if any bits of shell get in, scoop them out with a spoon. Stir the butter and egg into the courgette and apple mix.
Sieve the flour, baking powder and cinnamon into the bowl. Add the sugar and sultanas.
Mix with a spoon until everything is combined, but don't worry if it is lumpy.
Spoon the mixture into the tin. Ask your helper to put it in the oven and cook for 20-25 mins. Cool in the tin, then spread some icing on each.