Walnut, cranberry + courgette muffins

Walnut, cranberry + courgette muffins

By
From
Spoon
Makes
8 mini loaves or 12 medium muffins

‘In my book, eating cake for breakfast is entirely acceptable, especially when it has been lovingly homemade. These breakfast loaves strike the perfect balance, being delicately sweet and wholesome, whilst avoiding the richness and ensuing sugar coma from a full-blown piece of cake first thing in the morning.' Camilla Ferarro, food blogger, The Alimental Sage

Camilla Ferarro is a self-taught, ‘messy’ cook, nutritionist and dietetic Master's student based in Melbourne, Australia, who loves nothing more than pottering about in the kitchen producing wholesome meals and treats that are nutritious, yet equally delicious. She is passionate about inspiring others to rekindle their connection with food. Where does it come from? How is it produced? What does it contain? She believes that home cooking, eating real, whole, seasonal foods – and the occasional piece of cake for breakfast – are key to achieving good health and vitality.

Serve these loaves with some luscious Greek yoghurt and seasonal fresh or poached fruit for a wholesome and satisfying breakfast. For a little extra deliciousness, replace some or all of the dried cranberries in this recipe with dark chocolate chips (or chopped dark chocolate). Adding finely grated lemon zest to the batter also works a treat.

Ingredients

Quantity Ingredient
butter, for greasing
190g unpeeled grated courgette, firmly packed and squeezed of moisture

Dry ingredients

Quantity Ingredient
100g buckwheat flour
100g ground almonds
1 1/2 heaped teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon vanilla bean powder or extract
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
60g walnut halves, roughly chopped
40g dried cranberries, roughly chopped

Wet ingredients

Quantity Ingredient
3 large eggs
125ml maple syrup
60ml olive oil

Method

  1. Preheat the oven to 180°C and thoroughly grease an 8-hole mini loaf tin or a 12-hole muffin tin.
  2. In a large mixing bowl, combine the buckwheat flour, ground almonds, spices, vanilla, baking powder, bicarbonate of soda, walnuts and cranberries.
  3. In a separate bowl, whisk together the eggs, maple syrup and olive oil. Add the wet ingredients to the dry and gently mix to combine, before carefully folding through the grated courgette.
  4. The moisture content of your courgettes will vary, so if the batter appears far too wet then add in a little extra buckwheat flour. Alternatively, drizzle in a touch more olive oil, if it appears too dry.
  5. Carefully spoon the mixture into the prepared tin, filling each hole about two-thirds full (it can help to use an ice cream scoop for easy distribution). Bake in the oven for 20–25 minutes, or until a skewer inserted into the centre of the cakes comes out clean.
  6. Allow the muffins to cool in the pan for at least 5–10 minutes before gently removing and allowing to cool further on a wire rack.
  7. Serve the muffins warm or cool. They will keep well for 2–4 days, and also freeze well.
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