Courgette muffins

Courgette muffins

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(20 ratings)

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Cooking time

Prep: 35 mins Cook: 25 mins Plus cooling

Skill level

Easy

Servings

Makes 12

Get kids busy in the kitchen with these scrummy courgette muffins, perfect for cooks aged between 8-14

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
272
protein
4g
carbs
35g
fat
14g
saturates
9g
fibre
1g
sugar
16g
salt
0.5g

Ingredients

  • 50g courgettes, cut into chunks
  • 1 apple, peeled and quartered
  • 1 orange, halved
  • 1 egg
  • 75g butter, melted
  • 300g self-raising flour
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • 100g golden caster sugar
  • handful of sultanas
  • 1 tub soft cheese mixed with 3 tbsp icing sugar, to make icing

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Method

  1. Brush the muffin tin with oil. Ask your grown-up helper to switch the oven to 190C/ 170C fan/gas 5.
  2. Grate the courgettes and put them in a large bowl. Grate the apple and add to the bowl. Squeeze the orange and add the juice to the bowl.
  3. Break the egg into a bowl; if any bits of shell get in, scoop them out with a spoon. Stir the butter and egg into the courgette and apple mix.
  4. Sieve the flour, baking powder and cinnamon into the bowl. Add the sugar and sultanas.
  5. Mix with a spoon until everything is combined, but don’t worry if it is lumpy.
  6. Spoon the mixture into the tin. Ask your helper to put it in the oven and cook for 20-25 mins. Cool in the tin, then spread some icing on each.

Recipe from Good Food magazine, July 2010

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Comments

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katwalk's picture
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I read some of the comments below before I made them and mine were really delicious and not at all heavy with 150g courgette and 250g flour and then when I looked at the consistency, I decided to add a splash of milk too. They cooked for 30mins in the oven. Would definitely make again with those quantities!

vem101's picture
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I agree with the post that described these as too floury. I added more than double the amount of courgette and about 1.5 teaspoons of cinnamon and I still feel like they lack flavor, although they are quite light.

catherinebusymum's picture

These are yummy. Kiddies couldn't taste the courgettes so thumbs up!!

KochinVeronica's picture
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These are good, but I would add even more courgettes. I have used 100 g grated courgettes this time, but next time I will try it with 150g for that extra moisture.

debrat's picture

Kids loved these & my 5 yr old fusspot wasn't put off when I told her it had courgette in! I found them too heavy more like a heavy bready scone, but I'm not sure if that's because after 5 min's of cooking I noticed the sugar in the measuring bowl!! So a quick panic and remix they went back in! I didn't have an orange and the (old homegrown) courgette seemed quite dry so I added a teaspoon of cider instead!
Ps the star rate but isn't working on my mobile unless its on the next screen...

jobrett's picture

We currently have a abundance of courgettes so any recipe with courgette in i'm trying.
I modified this recipe a bit.
firstly i squeezed out as much water as possible from the grated courgette ten i used a soft pear instead of apple as it needed using up and omitted the orange.
I added 1/2 tsp mixed spice and an extra hand full of sultanas.
I baked in muffin cases and didn't bother with the icing.
result........ Beautiful!

samantha.jones's picture

These are pretty damn good! and also very easy...

nikitapatel89's picture

I'm trying this recipe out as part of my sunday baking :) Goin to add a little twist on this recipe though- grated cheddar!

olivia_scannell's picture

Slightly heavy, but there were none left so i count that a success

carollizc's picture

These look so very good - I'll be making them for my co-op's coffee morning. I will, as some commenters suggested, double the amount of veg (some of our guys don't like anything that's good for them) and will also add the mixed spice. I expect rave reviews!

bess2001's picture
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These were very tasty , have made courgette cake before which is gorgeous, lovely and moist so i thought i would try these, think i over mixed it a bit as i found they were a bit heavy, so will watch that the next time

muffin16's picture
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I used sunflower spread instead of butter so maybe that changed things but even so i think 300g flour is way too much for 75g shorting and only one egg.

The icing saved the day really (used Philadelphia light). normally, I like to eat some of the cake part first and then eat some of the icing and then eat them together.... but the cake was far too floury tasting to just eat the cake part.

In future if i want to make a courgette cake i think i will just use a basic carrot cake recipe and swap the carrots for courgettes or perhaps, as a healthier option, make a pumpkin/ apple puree cake but use courgette puree instead...

kateprocter's picture

can these be frozen?

gatta13's picture
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made with stark not butter and skipped sultanas. Muffins were delicious! the only concern was the got stuck to the paper wrappers, but i guess it made the eating part more fun..

wenders72's picture
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Very tasty and no-one could guess what was in it! Made them with my 3 year old son as they are sooo easy to make. Left off the topping and just dusted some icing sugar over the top and also left out the sultanas as DH not a fan but don't think it would have made too much difference over all. Moist and light. Will definately make again!

britania's picture
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excellent will be doing again loved the topping just finished them off.

michelle_nl's picture
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Fantastic recipe and so tasty! My 3.5yr old LOVED them! I didn't use the sultanas as they aren't a favourite but I don't think it made any difference. We will definatly be making them again!

diane7liverpool's picture
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I too doubted the quantity of courgette and spices and squeezed out some of the liquid from the veg. They were so tasty they were eaten in a day......so off to make some more

yummybecky84's picture
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These were yummy, didnt bother with the topping. will definately make these again, husband and kids loved them!

vickyforman's picture
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Love them, they are so easy and completely foolproof.

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