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Courgette & Ginger Muffins

August 18, 2007

These weird-sounding cakes give you the feeling you are eating something pretty healthy whilst still tasting lovely. My initial reason for making them was thatI had too many courgettes, thanks to a bumper Abel & Cole delivery. And again, the organic grocers have come up trumps with a really original recipe, which I have adapted here, to include more protein and slow-burning carbohydrates. Courgette is not an obvious cake ingredient, but it adds a really light taste, lots of moisture and a soft little crunch.

courgette-muffins.jpg

Recipe for Courgette and Ginger Muffins
50g wholemeal plain flour
150g ground almonds
1 tsp grated fresh ginger
1 tsp ground cinnamon
1 tsp salt
1 tsp bicarbonate of soda
½ tsp baking powder
2 medium courgettes, grated
120ml vegetable oil
240ml honey
2 eggs, beaten
ginger syrup
zest of one orange
100g stem ginger
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
2 tbsp linseeds

Icing
200g cream cheese
3 tbsp unsalted butter
50g icing sugar

In a medium sized bowl mix together the flour, ground almonds, fresh ginger, cinnamon, salt, bicarbonate of soda and baking powder. In larger bowl, combine the vegetable oil, honey, eggs and ginger syrup and stir thoroughly until combined, then add the courgettes and mix well. In a third, smaller bowl mix the orange zest, chopped stem ginger and all the seeds until everything is equally distributed. Then add this lot to the courgette mixture, and finally add the flour mixture. Stir carefully until all properly combined, and transfer straight to your cooking tins. These quantities make a fair amount of mixture, and it’s up to you what kind of tins you use. I use a combination of large and small muffin tins, and a flat tray-bake style tin as well.

Cook in the oven at 180C for 20-25 minutes, until golden and a tester comes out clean. Leave to cool for a while before removing them from the tins to a cooling rack.

Whilst the muffins are cooking, make the icing. Mix all the ingredients together, using an electric whisk, until the mixture is pale and fluffy, then cool in the fridge until needed. Smooth the icing generously over the muffins and chill in the fridge. They are lovely and moist, so will not dry out in the fridge. They also freeze really well.

© Katheryn Rice 2007

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One comment

  1. […] to approach this recipe. There are quite a few healthy cake recipes on She Likes Her Food, such as courgette and ginger muffins and healthy chocolate brownies. So, do I add to that collection or go the way of the sticky ginger […]



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