Triple Chocolate Courgette Muffins – Fiona Carter

3 med courgettes, 125g butter, 1 cup of flour, 1 cup of wholemeal flour, 1/3 cup cocoa, 3 tsp baking powder, 2 tsp cinnamon,  1/2 cup  brown sugar, well packed, 1/2 cup dark choc chips, 1/2  cup white  choc chips,  3/4 cup milk, 2 eggs, 1 tsp vanilla essence.

Makes 12 – 15  muffins

Preheat oven to 180C . Place paper  cases into muffin tins. Top & tail courgettes, grate & place in a sieve over a bowl.  leave to drain.

Melt butter & cool a little.

Sift flours, cocoa, baking powder & cinnamon into a large  bowl. Tip wholemeal husks remaining in sieve  back into bowl. Stir in sugar , breaking up any lumps.

Place  1/2 grated courgette into a clean tea towel. Wrap up like a sausage & wring excess moisture out. REpeat with second half.

Measure out 2 cups of grated courgette & add to flour mixture along with chocolate. Mix the ingredients together til the courgette is coated with flour.

In a smaller bowl , lightly whisk the milk, egg, & vanilla together, Make a well in the dry ingredients, pour in the melted butter then the milk mixture.  Briefly mix til just combined. Place 1 heaped dessertspoonful of mixture into each muffin tin.

Bake 20 – 25 minutes until cooked. Cool for 5 – 10 minutes before removing from the tins,


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