Carrot Courgette Sultana Muffins
It’s that time of year again – overflowing with courgettes – and here’s a suggestion on what to do with them.
The night before going to the beach for breakfast with the children, I made these muffins. I couldn’t sleep with excitement but alas, when I opened the kitchen door, despite my best efforts, my Rhodesian Ridgeback had managed to get hold of the tupperware container, remove the lid, and eat all 15 muffins, including their cases. After some irrate chasing him around the kitchen, once composed, I made another batch, this time with one less egg because that is all I had. Instead I added more oil and a little milk. They are lighter and more perfect than the previous batch so perhaps Treacle (the dog), was trying to tell me something, or maybe not, but either way, every cloud has a silver lining…..
400g self raising flour
1/2 tsp baking powder
1/2 tsp salt
180g brown sugar
200g grated carrots
170g grated courgettes
240 mls plain oil such as sunflower, canola, vegetable
30ml whole milk
1 1/2 tsp vanilla extract
1. Put all of the dry ingredients in a bowl and add the eggs.
2. Pour in the oil and milk and stir in so that the ingredients are combined.
3. Put in muffin cases and bake for 20 minutes at 180 degrees C until a skewer is inserted and comes out clean.
4. Let them cool for 5 minutes in the tin before removing or you could just leave them in the tin to cool completely …. (and perhaps put it in the boot of the car to cool on your way to the beach.)