Some people are surprised to hear that courgettes can be used in muffins, but they work well and give these muffins added colour.
200 g soft light brown sugar
80 ml sunflower oil
260 g plain flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
80 ml natural yoghurt
½ teaspoon vanilla extract
120 g shelled walnuts, chopped
250 g carrots, grated
120 g courgette, grated
a 12-hole muffin tray, lined with paper cases
Preheat the oven to 170°C (325°F) Gas 3.
Put the eggs, sugar and oil in an electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until well combined. In a separate bowl, sift together the flour, baking powder and cinnamon, then add to the egg mixture. Beat until everything is well incorporated.
Add the yoghurt and vanilla extract and mix through until well combined. Stir in the walnuts, carrots and courgette with a wooden spoon until evenly dispersed.
Add the yoghurt and vanilla extract and mix through until well combined. Stir in the walnuts, carrots and Courgette with a wooden spoon until evenly dispersed. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 25-30 minutes. or until deep golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the muffins to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
( Note - All spoon measurements are level, unless otherwise specified. All eggs are medium, unless otherwise specified. It is generally recommended that free-range eggs be used. Uncooked or partially cooked eggs should not be served to the very young, the very old, those with compromised immune systems, or to pregnant women Ovens should be preheated to the specified temperature. Recipes in this blog were tested using a regular oven. If using a fan-assisted oven. follow the manufacturer's instructions for adjusting temperatures ) .
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