Well these muffins were meant to be a delicious snack to munch on when the fireworks were high in the sky and the air was full of the smell of smoke and fire… except I forgot to take them to the park so they became birthday muffins instead!
I like using vegetables in cake, they lend a moist texture and slightly savoury edge. Carrot cake is obviously a favourite and I have been given a gorgeous recipe for beetroot cake that I am waiting for an occasion to make, but courgettes were what I had in the fridge and a lone bramley apple in the fruit bowl so these muffins were the best option. The chocolate fudge icing is an old favourite from my childhood birthday cakes and it goes well with the courgette flavour and adds a little bit of luxury to a cake that has hardly any fat content…
I piped my icing as I had just read this blog post on perfect piping. Don’t let the nice picture above fool you, they did not all look that pretty. Also I would recommend doubling the icing recipe below as to get pretty piped tops takes a lot more icing than I expected. You don’t have to pipe this icing though, it is perfect just poured over while the muffins are still in their cases as this will hold it in place (if you do this keep the quantities as they are)
Courgette Muffins with Chocolate Fudge Icing
150g plain flour
125g dark brown sugar
2tsb baking powder
1/2 tsp cinnamon
50g pumpkin seeds
1 courgette grated (80z)
1 small bramley apple grated (2oz)
Icing (remember to double if you’re piping)
3oz icing sugar
1oz cocoa powder
1 1/2 oz butter
2oz castor sugar
Makes 12 muffins
First line your muffin tins and pre-heat the oven to gas 4, 180 degrees. I just use greaseproof paper to line the tins, cut into rough squares and pushed down into the holes. Check out my amazing new muffin tins I got for my birthday…
Now put all the dry ingredients into a large bowl and stir to combine
Whisk up eggs and oil together in a seperate bowl.
Grate your courgette and apple finely and weigh again to make sure you have the right quanitity. If you have too much save the leftovers and make courgette fritters!
Now in a clean tea-towel, place your grated courgette and apple and pat off the excess moisture (otherwise your muffins risk not being totally cooked in the middle and not rising properly)
Now add the courgettes and apple into the dry ingredients and stir to coat and make an even mix. Now add the eggs and oil and stir until just combined.
Divide the mixture into the prepared tins and bake in the middle of the oven for 40-45 minutes.
When the muffins are ready, leave them to cool in the tins for 15 minutes, then transfer to a wire rack.
Melt butter, water and castor sugar in a pan over a low heat until the sugar is totally dissolved.
When you are ready to ice your muffins sift icing sugar and cocoa into a large bowl and then slowly add the melted butter mixture whisking all the time with a balloon whisk until you have a thick fudgy icing. This icing stiffens quite quickly so you need to use it right away. If it is a hot day it might be too runny so put it in the fridge for 5 minutes to get it to a good consistency. If it is a cold day (like it was on Saturday) you have to work quickly.
If you are piping your icing put all the icing directly into your piping bag and go wild! If not, simply spoon the icing onto the tops of the cakes and let them set.
These muffins don’t keep very well because of the moisture in the courgettes (1 day max) but you shouldn’t have to worry about that, they’ll get polished off pretty quickly.
Devour either at a bonfire, or a birthday party.