Courgette and Raisin Muffins
110g white self raising flour
125g soft brown sugar
1 tsp mixed spice
1/2 tsp ground ginger
1/2 tsp baking powder
pinch of salt
110g wholemeal self raising flour
85g melted butter
180 ml milk
1 egg lightly beaten
125 g courgette, grated
125 g raisins
1 tsp demerera sugar
At the nursery we substitute the flour for Gluten Free flour, this means all the children can enjoy the muffins! This recipe makes 12.
Sieve together the white flour, sugar, mixed spice, salt and baking powder. Then sift in the brown flour and save the remaining bran in the sieve.
Melt the butter, allow to cool down and then mix with the milk and egg. Stir in the grated courgette, raisins and then the flour mixture.
Line a muffin tray with 12 paper cases.
Fill each one with the muffin mix till about 2/3 full. Mix together the reserved bran and demerera sugar and sprinkle on top of each muffin.
Preheat the oven to 170 C and bake for 25 minutes.