Courgette muffins

When I read the title of the recipe I had the same reaction than when I first heard of carrot cake. I thought: "really?"

But since I have learn that I should give new flavours a go. So I did. 

I used as base recipe my friend's Zuri from AZ Atelier's. But I didn't have nutmeg and I skipped the sugar. Zuri's muffins are a sweet version. Mine are savoury. With a twist. 

Thanks for the inspiration, Zuri!

Ingredients:

2 cups of self-raising flour

1 courgette roughly chopped

2 teaspoons of grated lemon zest

3/4 of a cup of milk

1 egg

a chili, chopped

a pinch of salt

Instructions:

Mix all the ingredients, pour into the muffin molds and bake on a pre-heated oven... you know the drill. 

You can eat them on their own, or with a bit of butter, or with ham and cheese... the possibilities are unlimited! Yum!

What will your twist on the courgette muffins be? Share it, please!

Banana muffins

Ingredients:
1 1/2 cups of self-raising flour (saves you having to buy baking powder & soda)
1/2 teaspoon salt
(*) 3-4 ripe bananas, mashed
3/4 cup brown sugar (it adds a different -nicer- flavour & crunchiness than white sugar)
1 egg
1/3 cup butter, melted

Preheat the over at 250-300 degrees
Melt the butter in a saucepan
Peal & mash the bananas
Add all the ingredients, except the flower & mix well
Add the flour & mix well
Pour the mixture into the containers - I love these silicone ones, non sticky, easy to wash & store!
Bake for 15-20 minutes depending on the size of the containers

This recipe made 8 small muffins + a second batch with 2 more medium ones still baking as I write!

Mmmm, banana muffins for breakfast, anyone?


(*) ingredient included my home-delivered ecological basket