Courgette and poppyseed muffins.
Grown in abundance and easier than you imagined, courgettes can sometime become the victim of their own success. All too often forgotten amongst their magnificent leaves doomed to become the monster in the veg patch, the yummy little darlings soon outstay their welcome. It’s not surprising that, after your 20th kilo, treacherous thoughts of “how else can I eat them” begin to manifest.
Throughout the Summer I’ve been asked by many visitors, family and guests alike for the recipe to my courgette and poppyseed cake/muffins, so here it is at last.
You will need:
- 230 gr plain flour
- 1/4 tsp baking powder
- 2 tsp bicarb of soda
- 1 tsp salt
- 4 tsp lemon juice
- 2 tbls poppy seeds
- 250 ml (1 cup) olive oil
- 280 gr sugar
- 3 eggs
- 2/3 cups grated courgette
Mix ingredients 1,2,3 and 4 in bowl no 1.
Mix ingredients 5,6,7 and 8 in a separate bowl no 2.
Mix ingredient 9 and 10 in another bowl no 3
ADD bowl 3 to bowl 2 and then slowly mix into bowl 1.
The mixture should become more loose and wet as you mix it, this is the courgette releasing it’s liquid as you mix.
When you have a nice shinny, loose mixture, pour into a cake tin or muffin molds.
Bake at 160c for 30-50 mins, the muffins will take less time than the cake so check after 30 minutes. The best way to check if your cake/muffins are ready is to insert a knife into the centre and if it comes out clean then it’s ready, be sure not to over cook it though.
The cake/muffins will need to rest after baking, store in an airtight container and they become even more moist every day. You can alter this recipe to suit yourself, less oil for a drier cake or you can add walnuts if you like.
I always bake with olive oil as we produce our own organic extra virgin, of course it’s far healthier than butter or margarine and makes very moist cakes and muffins, but that’s easy for me to say with over a 100 ltrs in the basement.
Enjoy!
What great way to use courgettes. Very summery.