Yesterday, I found myself craving cake, but after a little reflection about the fact I’d enjoyed a 3-week diet of chocolate and cheese, it was time for me to find a little more balance again. So, I decided that I’d mix my desire to bake something sweet, but using with leftover fruit and vegetables in our fridge.
Fortunately, the sweetness of the apple boosts the subtle flavour from the courgette, which means that they work surprisingly well together. There are a few positives about this recipe, the courgette and apple give the muffin a light texture and they can be enjoyed with salted butter, almond butter or if you desire, a drizzle of icing. Ah, I almost forgot, the addition of courgette means that my fiancé will be swayed away from trying these muffins, a tactical move if I say so myself.
Before I lose myself in explaining the steps to make these tasty muffins, I need to take a moment to talk about the elephant in the room, our dear friend sugar. Over recent years sugar has become hated, feared or something that ‘Healthy Bakers’ should always try to substitute in recipes. I bake with sugar and I bake with alternatives too. For example, I accidentally grabbed a sugar/sweetener instead of standard sugar, as I was rushing around the supermarket and not fully focusing, regardless it worked fine in this recipe. You can use coconut sugar, honey, dates or whatever works best for you and your lifestyle – No judgement!
One courgette (Grated)
One Medium Apple (Grated)
150g Self Raising Flour
25g Chia seeds (Can be left out)
2 Medium eggs
Optional – Sprinkle seeds on top
Start by pre: heating your oven to 180 degrees and placing 8 muffin cases on a baking tray, I use silicone as they are less wasteful.
Grate your courgette and apple and add to a large mixing bowl with the flour, sugar and chia seeds and milk, then whisk the eggs and thoroughly mix.
Spoon into the muffin cases and bake for around 25-30 minutes, allow to cool and keep in a container for up to 3 days.
What are you baking this week?
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