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A plate with courgette muffins
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Courgette, Lemon & Pecan Muffins
Servings: 12 muffins
Author: Heidi Roberts
Ingredients
  • 2 cups Self Raising Flour
  • ½ cup castor sugar
  • 1 tsp baking powder
  • 1 Tbsp lemon peel grated
  • ½ tsp grated nutmeg
  • ½ cup chopped pecans or walnuts
  • ½ cup chopped raisins
  • 2 eggs
  • ½ cup milk
  • ½ cup vegetable oil
  • 1 cup shredded courgettes (I used a combination of green and yellow courgettes)
  • pinch sea salt
Instructions

  1. Preheat the oven to 170°C/350°F

  2. Fill a 12 cup muffin tin with muffin cases.

  3. Combine the SR flour, castor sugar, baking powder, grated peel, grated nutmeg and pinch of salt in a large bowl.

  4. Take 1 tablespoon of the flour mixture and mix in with the raisins to stop them sinking to the bottom of the muffins.

  5. Add the chopped nuts and raisins.

  6. In a separate bowl mix the eggs, milk and vegetable oil.

  7. Add the egg mixture to the dry ingredients and mix well.

  8. Take care to make sure there are no pockets of flour on the sides or the bottom.

  9. Add the shredded courgettes and mix well.

  10. Do not be rough when you mix the muffins just use a folding movement as this will cause them to be too tough.

  11. Fill the muffin cases about ⅔ full.

  12. Bake at 170° for 20-25 minutes (check to see if a toothpick comes out clean from the middle).

  13. Allow to cool at least 10 minutes on a wire cooling rack.