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,