Serves: 12
280g plain flour
200g caster sugar
2 ½ teaspoons baking powder
½ teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
100g butter
60ml buttermilk
2 eggs, lightly beaten
185g grated courgette
1 teaspoon vanilla extract
60g walnuts, chopped
60g dark brown soft sugar
1. Pre-heat the oven to 180ºC. Grease a muffin tray or use cupcake cases.
2. In a large bowl, combine the flour and sugar. Stir in the baking powder, bicarbonate of soda, cinnamon, nutmeg and salt. Rub in the butter until mixture resembles coarse crumbs.
3. Make a well in the centre and pour in the buttermilk, eggs, grated courgette and vanilla. Fold in the walnuts. Fill each muffin case to approximately 2/3 full. Sprinkle the tops with brown sugar.
4. Bake in the oven for 15 to 20 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool.
Recipe courtesy of The Hampshire Farmers’ Markets
