Zucchini Muffins

Zucchini AKA courgette is actually a species of the pumpkin family, I learned today (thanks Wikipedia!) It is also technically a fruit and not a vegetable, botanically speaking.

Now if you're like me and throw a tantrum when you get told to eat your veggies, then try making it better with butter and sugar! Although I do wonder if that defeats the purpose...

These muffins (which you can also make in a loaf/bread tin), only have a hint of sweetness and having them hot from the oven with lashings of butter is a MUST.

ZUCCHINI MUFFINS

You will need:

1 large zucchini, grated

1/2 block unsalted butter
1/2 cup white sugar, 1/2 cup brown sugar
2 eggs

A bit under 250ml buttermilk
2.5 cups plain flour
1 tsp baking power
1 tsp baking soda
1 tsp salt

Combine the dry ingredients and set aside.

Beat together the butter and sugar then add the eggs.
Alternately add the dry ingredients with the buttermilk.
Don't worry if it seems dry - the zucchini will add moisture.

Fold in the zucchini.
Bake in a greased muffin tin for 20 minutes at 160 C.
This recipe yields about 15 muffins.

Because they're not overly sweet, a simple icing glaze of icing sugar and milk is a perfect finishing touch.