Posts Tagged 'muffins'

Creative cooking with Courgettes (Zucchini)

Since taking on an allotment plot in May this year we’ve now started to enjoy lots of fresh produce. I grew 8 courgette plants from seed – 50% too many I think! We’ve had masses of courgettes so have being trying all kinds of recipes to use them up. Here are some of the results…

Suffed Courgettes – not my favourite way of eating courgette, I think these look nicer than they tasted. The recipe used ricotta cheese as the base which was a bit bland for me. Too fiddly.

Stuffed Courgettes

Stuffed Courgettes

These, on the other hand, were scrummy. I love savoury muffins and these are packed with flavour – diced courgette and red pepper, brie, cheddar and chorizo. Packed with calories too!.

Courgette, Red Pepper, Brie and Chorizo Muffins

Courgette, Red Pepper, Brie and Chorizo Muffins

This cake recipe is so easy, I’ve made four already! I’ve tried freezing it and it works really well. The texture and flavourings are similar to carrot cake – a very satisfying eat. The recipe is from ‘Bake’ by Rachel Allen (it’s actually called courgette/zucchini bread). You can find the recipe at Maine{iac} Baker.

Courgette and Walnut Cake

Courgette and Walnut Cake

Another muffin recipe, grated courgette and sesame seeds – not as tasty as the other ones but really good instead of bread to eat with cold meats and cheese (and homemade courgette chutney!).

Courgette and Sesame Seed Muffins

Courgette and Sesame Seed Muffins

Mr Sock made this excellent courgette and cheese bread. It should have been a plait but unfortunately by the time the oven was free for it to get baked, it had spread itself across the whole tin! Not a bad thing, we had long thin slices rather than short round ones.

Cheesy Courgette Bread

Cheesy Courgette Bread

We’ve also had them griddled with a coating of olive oil and seasoning, as fritters, in roasted veg tray bakes, as an alternative to aubergine in moussaka (that was very delicious – I like it better), thin strips raw in salads, I’ve even made spicy courgette chutney which goes very nicely with Indian foods.

If anyone has other suggestions please share them as the courgettes are still growing 🙂


Cinnamon Chai, Peanut Butter, Jam & Nutella Muffins & ‘Oh Comely’

I was in the mood to make some muffins today and wanted to try and concoct a recipe that would use up some of my ‘near the end’ jars of spreads.

They turned out to be very tasty and included Crunchy Peanut Butter, Cherry Conserve and Nutella plus some extra chocolate.

I managed to take advantage of a short sunny spell this afternoon for a cup of cinnamon chai with a muffin and a read of the latest issue of ‘Oh Comely’ magazine that arrived yesterday. A little bit of Sunday bliss 🙂


(preheat oven to 200C/400F/Gas Mark 6 & line 12 hole tin with muffin cases)


  1. 280 g plain flour
  2. 1 tbsp baking powder
  3. pinch of salt
  4. 115 g soft brown sugar
  5. 1/2 tsp bicarbonate of soda
  6. 2 medium eggs (room temp)
  7. 200 ml buttermilk (or yoghurt)
  8. 6 tbsp sunflower oil (or 85g melted & cooled butter)
  9. 150 g of favourite spreads – e.g. peanut butter; jam; nutella etc
  10. 100 g chopped up chocolate (I used white chocolate)


  • Sieve ingredients 1-5 into a large bowl
  • Lightly beat the eggs and combine with ingredients 7-9
  • Gently stir the egg mixture into the dry ingredients to combine – don’t over-mix
  • Stir in the chocolate chunks
  • Divide mixture between muffin cases
  • Bake for 20 minutes

Eat and enjoy 🙂

Rocky Road Muffins

I had a bit of a chocolate craving yesterday so I went off and bought some ingredients to make Rocky Road muffins. This is a combination of 2 recipes – I really like how muffins turn out when they use buttermilk – they seem to rise well but also have that dense moist texture. Just use whatever your favourite chocolate is. The marshmallow just disappeared and made little sticky puddles inside… YUMMY!


300g SR flour
75g cocoa
90g butter, chopped
220g caster sugar
30g dessicated coconut
100g chocolate (I used fruit & nut)
50g mini marshmallows – cut in half
1 egg beaten lightly
310ml buttermilk (the cartons I get measure 284ml so I make up the difference with milk or yoghurt)


  1. Preheat oven to 200/GM6 & line a muffin tin with 12 muffin cases
  2. Put flour & cocoa in a bowl – rub in the butter
  3. Stir in sugar, coconut, chocolate and marshmallows
  4. Add buttermilk & egg
  5. Stir everything together but don’t overmix
  6. Divide between cases

Cook for about 20mins – take out & let them stand in the muffin tray for 5mins before putting on a wire race to cool… or eat warm!

Berry, White Chocolate & Coconut Muffins

Yes, there are only 11 on the cooling rack – I obviously had to test one!

Recipe is a bit of an adaptation from Australian Woman’s Weekly Kitchen…

Preheat the oven to 200 degrees C

90g butter rubbed in to 375g SR flour

add & mix in: 220g caster sugar,  30g dessicated coconut, 1 egg lightly beaten, 310ml buttermilk, 150g frozen (or fresh) berries, 150g(ish) of chopped white chocolate pieces

Divide between 12 muffin cases (in a muffin tin),  sprinkle some dessicated coconut on top and cook for between 20-30mins

See if you can wait for them to cool before you tuck in!

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