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.
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.
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
- Preheat the oven to 190°C (180°C fan).
- Line two muffin tins with 18 paper cases.
- Combine all the dry ingredients in a mixing bowl.
- Add the lemon zest and hazelnuts to the mixture.
- In a small bowl lightly beat the eggs and coconut oil together and stir into the dry ingredients.
- Add the courgette and gently stir until combined.
- 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.
- 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.