When a rainy day hits there is nothing better than hibernating in the kitchen. Following on with my courgette obsession and while they are in season I thought I’d share another recipe.
My baking usually begins by looking in the fridge to see what veg I have, it somehow feels less indulgent if there are vegetables in the mix.
I found a recipe that had some of my favourite things, Courgette, Ginger, Spelt and Cinnamon – and doctored it a little to suit what I had available.
Courgette & Ginger Spelt Muffins
Originally from Babycakes by Erin McKenna
Makes 12 muffins depending on the muffin case used.
2 cups spelt flour
1/2 cup ground flax seeds
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 tablespoon freshly grated ginger
1/2 cup coconut oil
3/4 cup agave syrup
3/4 cup rice milk
1 Tablespoon vanilla extract
2 cups zucchini, shredded
I ended up using Doves Gluten free flour as had no spelt and just added an egg white to bind the mixture. Vegans can use Xanthan Gum. I also replaced the coconut oil with apple puree. I added some final touches, sprinkling coconut palm sugar and some seeds on top before I put them in to bake.
Preheat oven to 325 degrees and line muffin tin with liners, or use amazing rubber ones in Stars and hearts.
In a medium bowl, whisk together the flour, flax seeds, baking powder, baking soda, salt, and cinnamon. Add the ginger, oil, agave, rice milk, and vanilla to the dry ingredients and stir until smooth. Fold in the Courgette. Fill the cups evenly with 1/3 cup of batter and bake on the centre rack for 22 minutes, rotating the pan 180 degrees after 15 minutes.
To test the muffins, insert a toothpick into the centre. The muffins are ready when the toothpick comes out clean. I personally like them a little stickier so under cook them, your call.
Let stand 15 minutes then transfer and cool.
I have eaten them for breakfast, lunch, tea and dinner and they seem work well at any time of day. They were a huge hit and even my nieces loved them, so brilliant snack for the kids too.