It's another courgette recipe but it's too good not to share. I saw this on Brown Eyed Baker and the flavour combination really appealed to me. As with my previous post on biscotti, this has a distinctively festive flavour with the orange, pecan and cranberry. The muffins were quick and easy to put together and made for a substantial breakfast. You can clearly taste the tangy marmalade which pairs well with the cranberry and pecan. You can actually see bits of green from the courgette in the muffin not that it put anyone off. I brought this to a work breakfast do and they were a real hit. Definitely on the bake again list. I also experimented with coconut sugar rather than caster sugar and to be honest I couldn't taste the difference. I was worried that it would have a coconut taste but it didn't so I will definitely be using more of my coconut sugar in the future. I like to think that this is healthier for me as it has courgettes, coconut sugar, dried fruit and nut!
I'm sending this to a few blog challenges this month.
AlphaBakes hosted by Caroline from Caroline Makes and co hosted by myself on alternate months. The letter this month is Z for Zucchini also known as courgette.
Extra Veg challenge hosted by Jen from Jen's Food this month. The challenge is run by Helen from Fuss Free Flavours and Michelle from Utterly Scrummy. These muffins are a great way to incorporate extra veg into your diet.
Simple and in Season hosted by Ren as courgettes are currently in season.
No Waste Food Challenge hosted by Elizabeth from Elizabeth's Kitchen Diary. I used up the end of a jar of marmalade, an open pack of dried cranberries and a pack of pecans which I bought for something else. There was also 1 courgette left in the fridge which was exactly what I needed.
Recipe adapted from Brown Eyed Baker
Makes 12 muffins
185g plain flour
125g coconut sugar
2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
80mls vegetable oil
100g orange marmalade (I used 125g as that was all that was left in the jar)
50g pecans, roughly chopped
120g dried cranberries
1 courgette, finely grated and strained well
- Preheat the oven to 180C.
- In a large bowl, mix the flour, sugar, baking powder, bicarbonate of soda and ground cinnamon.
- In a separate bowl, whisk the eggs, oil and marmalade. Stir in the courgette.
- Add the egg mixture to the flour mixture and mix briefly.
- Add in the dried cranberries and pecans and stir until just mixed.
- Divide evenly between 12 muffin cases.
- Place a whole pecan on top of each muffin before baking.
- Bake for approximately 20-25 minutes or until brown and a skewer inserted into the centre comes out clean.