Zingy Citrus & Courgette Cakes
You will need
200g Lurpak® Baking Butter
2 teaspoons zest of any combination of unwaxed lemon/lime/orange
120g plain flour, sifted
200g icing sugar, sifted
Good pinch of sea salt
180g ground almonds
6 egg whites
40g grated courgette, use kitchen paper to soak up excess water (optional - save peelings from skin of courgette to decorate)
Reserve thin slices of citrus fruit to decorate
Pre-heat the oven to 180°C Fan/Gas Mark 6. Melt Lurpak baking butter with citrus zest and allow to cool completely.
Whisk together the flour, salt and icing sugar in a bowl, then whisk in the ground almonds. Whip the egg whites until stiff peaks form. Fold the whites into the dry ingredients, lightly stir in the melted butter, citrus zests and finally add the courgette. It should come together into a batter.
Spoon evenly into your prepared cupcake or muffin tray, top each one with a slice of fruit and some courgette peelings (optional) and bake for 15-20 minutes, or until a skewer inserted into the centre comes out clean.
Allow to cool in the tin for 10 minutes before transferring onto a wire rack to cool completely.
Recipe courtesy of Lily Vanilli for www.lurpak.co.uk
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