It has been a good year for courgettes here. This was my haul on Sunday evening. I gave most away to friends, made some house chutney, fed some to the pigs during egg collection and of course we ate some for dinner as well. I did have some leftover so I made these fabulous muffins:
Courgette, ginger and honey muffins: 50g crystallised ginger, 200g wholemeal flour, 1tsp ground ginger and 1tsp of ground cinnamon, 1 tsp salt, 1tsp bicarbonate of soda, 1/2 tsp of baking powder, 2 eggs, 2 courgettes (medium or bigger), 120ml of sunflower oil, 240ml honey 1 tsp of vanilla extract.
Put the dry ingredients in a bowl and mix.
Grate the courgettes. Put the courgette, eggs, oil, honey, and vanilla in a bowl – whisk
Put in muffin cases and bake for 20 minutes at 180C. Let cool down and devour. I eat them for breakfast – two is the required minimum for a healthy breakfast!
N.B. I used my own honey – smug little dance of joy!