Season: Summer 

Courgette Muffins

Ingredients :

280g plain flour
200g caster sugar
2 ½ tspns baking powder
½  tspn bicarbonate of soda
1 tspn ground cinnamon
1 tspn ground nutmeg
½  tspn salt
60ml buttermilk
100g butter – H G Witt *
1 tspn vanilla extract
2 eggs, lightly beaten *
60g walnuts, chopped
185g grated courgette *
60g dark brown soft sugar

Method :

Preheat oven to 180 C.  Grease a muffin tray or use cupcake cases.

In a large bowl, combine flour and sugar. Stir in baking powder, bicarbonate of soda, cinnamon, nutmeg and salt. Rub in the butter until mixture resembles coarse crumbs. Make a well in the centre, and pour in milk, eggs, grated courgette and vanilla. Fold in walnuts. Fill each muffin cup to approx. 2/3 full – makes approx. 12. Sprinkle the tops with brown sugar.

Bake in a preheated oven for 15 to 20 minutes or until a skewer inserted into the centre comes out clean.  Allow to cool.


* Available from your local producer at Hampshire Farmers’ Markets.