In case you hadn’t noticed, courgettes are literally everywhere at the moment. The farmers market stalls are bountiful and I am taking advantage of utilising what the season has to offer. I have roasted, sautéed, and spiralized my way through numerous kilos but one recipe keeps on cropping up time after time, my courgette and lemon muffins with cream cheese frosting.
Sometimes a girl just fancies something sweet and a muffin always hits the spot. These courgette and lemon muffins are the perfect breakfast, brunch, morning coffee and afternoon tea treat. I have even been known to have them for dessert too. What’s more they contain grated apple and sultanas as well as the courgette so one could say they are verging on healthy! They even get the thumbs up from my gorgeous fluff bug Alfie!
- 150g grated courgette
- 1 grated apple
- Zest and juice of 1 lemon
- 1 egg
- 75g vegetable oil
- 300g self-raising flour
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 100g golden caster sugar
- Handful of sultanas
- 1 tub cream cheese mixed with 3 tbsp icing sugar to make frosting
- Line your muffin tin with paper cases. Preheat oven to 190C/Gas 5
- Zest the lemon and keep to one side
- Grate the courgettes and apple into a bowl. Add the juice of the lemon, the egg and oil and mix together.
- Add the flour, baking powder, sugar and cinnamon and combine well. It doesn't matter if the mixture is lumpy. It makes for a lighter muffin in the end. Add the sultanas and stir to combine.
- Spoon the mixture into your 12 paper cases and cook in the preheated oven for 25 minutes. After 25 minutes check they are done. If a skewer comes out clean they are fine. If not put back in the oven for a further 5 minutes.
- Cool completely in the tin. Ice with the cream cheese mixture and sprinkle with lemon zest.