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Positively glowing: Easy lemony courgette muffins 

MAKES 8

Preheat the oven to 200C/180C fan/gas 6 and arrange 8 paper muffin cases (or use squares of baking paper) inside a muffin tray. In a large bowl combine 225g plain flour, 2 tsp baking powder, 100g golden caster sugar and ⅓ tsp ground cinnamon. Stir to mix. In a medium bowl whisk 200ml full-fat milk, 1 medium egg, 75g melted unsalted butter and the finely grated zest of 1 lemon. Stir in 125g coarsely grated courgette and 75g raisins. Tip the wet ingredients over the dry ingredients and loosely combine – the mixture should look wet and slightly lumpy. Spoon it into the paper cases, filling them by two-thirds. Sprinkle over a little more sugar and cinnamon and bake for 25-30 minutes until golden and crusty. Serve the muffins warm on their own or with butter and jam for spreading.

 

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