Courgette Bread Muffins

by

Drop

POSTED 30 April 2020 (LAST UPDATED 14 October 2020)

Serves

24

Total Time

45mins

Calories

205

Sweet cinnamon and nut muffins filled with grated courgette for a lovely moist texture. Delicious split open and spread with a bit of cream cheese.

recipe-image

    INGREDIENTS


  • Plain flour icon
    Plain flour

    3 cups (about 389 g)

  • Bicarbonate of soda icon
    Bicarbonate of soda

    1 teaspoon (about 5 g)

  • Baking powder icon
    Baking powder

    ½ teaspoon (about 2 g)

  • Salt icon
    Salt

    1 teaspoon (about 6 g)

  • Pecan pieces icon
    Pecan pieces

    130 g (about 1 cups)toasted

  • Egg icon
    Egg

    3 (about 150 g)

  • Plain yogurt icon
    Plain yogurt

    ½ cup (about 120 g)

  • Sunflower oil icon
    Sunflower oil

    ½ cup (about 114 g)

  • Light brown sugar icon
    Light brown sugar

    1 ¾ cups (about 340 g)

  • Ground cinnamon icon
    Ground cinnamon

    5 g (about 1 ⅞ teaspoons)

  • Nutmeg icon
    Nutmeg

    1 pinchfreshly ground

  • Courgette icon
    Courgette

    450 g (about 2 ⅓)shredded

  • Orange zest icon
    Orange zest

    5 g (about ¼)

  • Orange juice icon
    Orange juice

    12 g (about 2 ⅛ teaspoons)

    METHOD


  • 1. Pre-heat oven - 175°C
  • 2. Line 2 clean muffin pans with paper muffin cups
  • 3. Add plain flour, bicarbonate of soda, baking powder and salt to a clean large mixing bowl
  • 4. Mix in pecan pieces to the dry ingredients
  • 5. Add egg, plain yogurt and sunflower oil to a clean large mixing bowl
  • 6. Whisk together until combined
  • 7. Add light brown sugar, ground cinnamon, nutmeg, courgette, orange zest and orange juice to the batter
  • 8. Fold together until combined
  • 9. Transfer dry ingredients to batter
  • 10. Mix until well combined
  • 11. Spoon batter into 2 muffin pans
  • 12. Bake until skewer tests clean - 20 min, 175°C
  • 13. Let cool

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