Delicious Courgette Muffins

Serves: 12

You will need

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



Directions

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



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