Dr Phil recently presented me with a courgette so massive is was very nearly a marrow. Looking at such a bhemoth I could think of only one thing, how could I transform it into delicious cakey goodness? Turns out it was a lot more straightforward than I thought!
These courgette muffins are elementary in their preparation and taste absolutely delicious, with a fragrant lemon flavour and light texture. Adding poppyseeds to the icing is optional but as bizarrely as it may seeem really do work well with lemon, so I'd wholeheartedly recommend giving them a go. Just be careful when you measure them out, as a slip of the wrist and you'll be fishing poppy seeds out of nooks and crannies for months after!
Prep time: 20 Mins
Baking time: 25-30 Mins
200g Plain Flour
1tsp Baking Powder
135g Caster Sugar
175g Courgette (Grated)
2 Large Eggs (Beaten)
75ml Sunflower Oil
1.5tsp Lemon Extract
125g Icing Sugar
1tsp Poppy Seeds
A few drops of Water
Ready... Steady... Go! Preheat the oven to 180C/350F/Gas
4 and line a 12 hole muffin tin with cases. In large bowl mix together the flour, baking powder, caster sugar and courgette. Make a well in the centre and add the eggs, oil and extract. Mix together to a consistent batter and spoon evenly into your cases. Bake in the centre of the oven for around 25-30 minutes, until nicely risen and a metal skewer comes out clean when inserted into the middle of one of the muffins.
When you are happy they are baked remove the muffins from the oven and carefully transfer to a wire rack until cool. Once at room temperature you can start on the icing. In a bowl mix together the icing sugar and poppy seeds, then dribble in a little cold water and mix until you are left with a smooth, glossy icing. This is not an exact science so start with a few drops and go from there. Drizzle the icing over each of the muffins and your work is done. Ta dah!
No comments:
Post a Comment