Courgette and Honey Muffins

courgettesIt 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.

muffins - dry ingredients

Grate the courgettes. Put the courgette, eggs, oil, honey, and vanilla in a bowl – whisk

muffins-ingredientsAdd the dry ingredients to the courgette mix.


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!


2 responses to “Courgette and Honey Muffins

  1. These look and sound absolutely yummy! They will definitely be on my baking list this weekend, thanks for the recipe πŸ™‚ πŸ™‚

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