Courgette Muffins
Fluffy and moist muffins, perfect for serving with a cuppa
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
- Preheat the oven to gas 5, 170°C.
- 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.
- Melt the butter, allow to cool, and then mix with the milk and egg.
- Stir in the grated courgette, raisins and then the flour mixture.
- Line a muffin tray with 12 paper cases. 6 Fill each one with the muffin mix till about two-thirds full.
- Mix together the reserved bran and demerara sugar and sprinkle on top of each muffin.
- Bake for 25-30 minutes.
