If you’ve only ever eaten courgettes in savoury dishes, prepare yourself for a nice surprise. In these muffins the little bits of apple taste delicious with the soft sponge created by the courgettes
- 12 thin strips of courgette peel
- 320g plain flour
- 3tsp baking powder
- 50g walnuts, finely chopped
- 50g raisins
- 2tsp cinnamon
- 1tsp salt
- 150g caster sugar
- 4 eggs
- 150ml sunflower oil
- 150g peeled, cored and grated apples
- 150g grated courgettes
Preheat the oven to 200°C/400°F/Gas Mark 6.
Sieve the flour and baking powder together then mix with the other dry ingredients, saving a little of the sugar to sprinkle on top of the muffins.
Mix the eggs and oil together. Add the grated apples and courgettes.
Mix the dry and wet ingredients together without overworking them.
Divide the mixture between the muffin moulds. Decorate each with a strip of courgette peel and a pinch of sugar.
Cook the muffins for 20−25 minutes until they are firm and golden. Check they are cooked through with a skewer; if it comes out clean, they are done.
You can't taste the courgettes in the cake, they just produce a deliciously moist sponge