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Non-Savory Courgette Muffins

Perfect breakfast for on the go!

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  • 2 cups (or 240g) of Shipton Mill Organic Whole Wheat Flour
  • 1/2 cup (roughly 113g) butter or coconut oil
  • 70g *rapadura or brown sugar
  • 4-5 Tablesppons of Maple syrup (if this isn't available, add 20g more of sugar)
  • 1 tsp baking soda
  • 2 eggs
  • 1/2 cup pecans or walnuts chopped (optional)
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • few grates of fresh nutmeg, if fresh not available, add a pinch of pre-ground
  • 1/2 tsp salt
  • *3 small grated courgettes (equal to 2 cups)
  • Small muffin tin tray or tart tin tray
  • Preheat oven to 185°C/fan 175°C


  1. Combine the flour, salt, baking soda, cinnamon and nutmeg and mix
  2. I like to put the nuts in the oven for 5 mins or so to crisp them up, do this now if you want.
  3. Put the sugar and butter or coconut oil in a separate large bowl and mix with electric beaters for a few minutes until fluffy
  4. Add the 2 eggs and vanilla (and maple syrup if available) and mix for a minute or so
  5. Add the flour mixture a few scoops at a time and hand mix until all combined
  6. Mix in the courgette and nuts
  7. Grease your tin and add mixture 3/4 full
  8. If baking in a tart tin, bake for 15-17 mins.  Increase a few minutes if baking larger muffins and check


* Rapadura is a unrefined sugar which is a brown colour.

*I have varied this recipe by using 1 cup of mashed ripe banana + 1 cup grated courgette

Added by: Rachelle Blackburn

Tags: Cake Muffins SweetBread

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