Courgette and Hazelnut Breakfast Muffins

Fact of the day: Vegetable cakes are just so totally in. Get with it.

Exciting thing I did for the first time today: Saved my veg peelings and cut offs from the last few days, some chicken bones from last night’s dinner and made my own stock. I just put it all in a large pan with a chunk of Parmesan rind and tablespoon of salt and let it boil for an hour. It is pretty yum and ready for the week ahead.

Cook book that this recipe is from: (surprise surprise) ‘Homemade with Love Jennifer Perillo‘ I am obsessed with this book at the moment.

There are a plethora of vegetable cake recipes around; carrot, courgette, parsnip, potato, sweet potato, beetroot, you name it and I’m sure there will be a cake recipe somewhere. I decided to jump on the bandwagon and make a batch of breakfast muffins ready for when I got back from the ritual Sunday family dog walk. They went down a treat and whilst they might not win a beauty competition, they’d never stand you up or burn the dinner. Beauty is on the inside and it is the same for these muffins.

courgette and hazelnut muffin

Now I say breakfast muffins but I would happily eat them for breakfast, elevenses, three-o-clockses and after dinner. They are an adaptation of Jennifer Perillo‘s Zucchini Walnut Muffins.

Ingredients: (Makes 18)

  • 360g wholemeal plain flour
  • 1 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1/2 tsp of salt
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • pinch of ground cloves
  • 1 tsp of cinnamon
  • 150g of coconut palm sugar (or brown sugar)
  • grated zest of one lemon
  • 150g of chopped, roasted hazelnuts
  • 3 large eggs
  • 125ml of coconut oil (or canola oil)
  • 2 medium courgettes, grated

Method:

  1. Preheat the oven to 190°C (180°C fan).
  2. Line two muffin tins with 18 paper cases.
  3. Combine all the dry ingredients in a mixing bowl.
  4. Add the lemon zest and hazelnuts to the mixture.
  5. In a small bowl lightly beat the eggs and coconut oil together and stir into the dry ingredients.
  6. Add the courgette and gently stir until combined.
  7. Divide the mixture between the cases and bake for about 20 minutes, check from 18 minutes, depending on your oven they may even take a little longer than 20 minutes but keep your eye on them.
  8. Once cooked (a skewer inserted into the centre comes out clean), remove from the oven and leave to cool for a few minutes then remove from the tin and place the muffins onto a cooling rack until completely cool. Store in an airtight container.
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