Courgette Muffins

Fluffy and moist muffins, perfect for serving with a cuppa


By Kevin Fernandez
1 min read

Courgette Muffins Recipe

Makes: 12 muffins | Suitable for vegetarians 

Introduction

The courgette can be replaced with carrot, or use both carrots and courgettes if you wish. 

Ingredients

 Serves 4 

2 tbsp oil
10 fresh curry leaves ( finely sliced)
1/2 tsp Mustard Seeds
1/2 tsp Onion Seeds
Salt to taste 
500g peas
Large handful of fresh mint
Large handful of fresh coriander

Instructions 

  1. Preheat the oven to gas 5, 170°C.
  2. Sieve together the white flour, sugar, mixed spice, ginger, salt and baking powder. Then sift in the wholemeal flour, keeping the larger bits of bran left in the sieve to one side for the topping.
  3. Melt the butter, allow to cool, and then mix with the milk and egg.
  4. Stir in the grated courgette, raisins and then the flour mixture.
  5. Line a muffin tray with 12 paper cases. 6 Fill each one with the muffin mix till about two-thirds full.
  6. Mix together the reserved bran and demerara sugar and sprinkle on top of each muffin.
  7. Bake for 25-30 minutes.

Serve it with

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Recipe from

The Rafi's Spicebox Cookbook

In 2016, we released the Rafi’s Spicebox Cookbook with recipes all based on Indian flavours and concepts. Some of them have evolved from Rafi’s original recipes and others from our team's travel to India and beyond. This book was written to inspire you to cook the best food that you can. If we can encourage you to enjoy the whole process of cooking these dishes and sharing them with family or friends, our work is done. We’re very proud of these dishes, and hope to hear what you’ve done with them in your own kitchen!