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chai courgette muffins
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Chai Courgette Muffins

Course Breakfast
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 25 minutes
Servings 14
Calories 214kcal
Author Bintu Hardy

Ingredients

  • 75 ml pear nectar
  • 75 ml vegetable oil
  • 225 g dark brown sugar
  • 4 large eggs
  • 0.5 tsp vanilla
  • 350 g courgette (zucchini) grated liquid squeezed out
  • 2 heaped tsp baking powder
  • 300 g plain flour
  • 1.5 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 3/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/8 tsp ground black pepper
  • Salt
UK Measures - **Convert to US Measures**

Instructions

  • Preheat the oven to fan assisted 160C / 180C / 350F / gas 4.
  • Line your muffin tins with the muffin cases.
  • Add the pear nectar, vegetable oil, sugar and eggs into a large bowl and mix until combined before stirring in the grated courgettes.
  • Add in the flour, baking powder, cinnamon, cardamom, ginger, cloves, black pepper and salt and mix until just combined. Make sure not over mix the batter.
  • Fill the muffin cases with the batter and bake in the oven for about 25-30 mins until cooked (ie a wooden skewer through a muffin it comes out clean).
  • Let the muffins cool a bit on a wire rack before serving.

Notes

Feel free to adjust spices to your taste
Use gluten free flour to make these muffins gluten free

Nutrition

Calories: 214kcal | Carbohydrates: 34g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 25mg | Potassium: 141mg | Fiber: 1g | Sugar: 17g | Vitamin A: 120IU | Vitamin C: 4.5mg | Calcium: 37mg | Iron: 1.5mg