Ridiculously Tasty Healthy Courgette Muffins

When a rainy day hits there is nothing better than hibernating in the kitchen. Following on with my courgette obsession and while they are in season I thought I'd share another recipe.
My baking usually begins by looking in the fridge to see what veg I have, it somehow feels less indulgent if there are vegetables in the mix.
I found a recipe that had some of my favourite things, Courgette, Ginger, Spelt and Cinnamon..... and doctored it a little to suit what I had available. 

Courgette & Ginger Spelt Muffins

Originally from Babycakes by Erin McKenna

Makes 12 muffins depending on the muffin case used. 

2 cups spelt flour

1/2 cup ground flax seeds

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

2 teaspoons cinnamon

1 tablespoon freshly grated ginger

1/2 cup coconut oil

3/4 cup agave syrup

3/4 cup rice milk

1 Tablespoon vanilla extract

2 cups zucchini, shredded

I ended up using Doves Gluten free flour as had no spelt and just added an egg white to bind the mixture. Vegans can use Xanthan Gum 

I also replaced the coconut oil with apple puree.

I also added some final touches, sprinkling coconut palm sugar and some seeds on top before I put them in to bake. 

Preheat oven to 325 degrees and line muffin tin with liners, or use amazing rubber ones in Stars and hearts.

In a medium bowl, whisk together the flour, flax seeds, baking powder, baking soda, salt, and cinnamon.  Add the ginger, oil, agave, rice milk, and vanilla to the dry ingredients and stir until smooth.  Fold in the Courgette.  Fill the cups evenly with 1/3 cup of batter and bake on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes.  

To test the muffins, insert a toothpick into the center.  The muffins are ready when the toothpick comes out clean.  I personally like them a little stickier so under cook them, your call. 

Let stand 15 minutes then transfer and cool.  

I have eaten them for breakfast, lunch, tea and dinner and they seem work well at any time of day 

They were a huge hit and even my nieces loved them, so brilliant snack for the kids too.

Cook Off!

In an attempt to ease us softly into and carry us gently through winter my friend Anna and I decided to start hosting small, relaxed dinners. Surrounding ourselves with people we love or those who are loved by people we love and to experiment with delicious new recipes.
Last night we initiated the group with Roast Pork, a large salad full of treats and twists, new Potatoes and a raw chocolate Ganache.
A veritable feast for a Tuesday night.
Our choice in menu was extremely impromptu and having had grand plans for a rack of Lamb the butcher was out of stock and Anna bought Pork, which neither of us had ever cooked before. Having both been vegetarian for many years the source and appreciation of the meat is very important to us both and something we keep at the forefront of our minds.

While Anna was in charge of the roasting I decided that we needed a healthy salad full of sweetness and crunch. Cranberries, apricots and toasted nuts sprung to mind and this is what I ended up with.


Green salad leaves, spinach, pea shoots and tender leaves
Walnuts, pumpkin seeds and cranberries all toasted
Dried apricots finely chopped.

With a dressing of:
Olive oil
White wine vinegar
Freshly squeezed orange
Grated ginger, more than you think if you like ginger
Tamari soy sauce
Honey
Salt and pepper

You will have to taste and explore flavours as I did but it wants to be fairly sweet to go well with the pork.
Thanks to Kyril's advice I toasted the cranberries making them chewy and caramelised and also discovered how these tiny power berries were farmed.
Nutritionally they are a great source of Vit E( Alpha Tocopherol brilliant for anti ageing) and Vit K, as well as a good source of dietary fiber, Vit C and Manganese.
Grown in northern Europe, Canada and northern states of the US they are in season now so make the most of them.


The evening is really about sharing, discovering and connecting and food is a wonderful way to do that.
I feel blessed to have a love of good food, a passion for exploring and a wonderful soul family to share in the Journey.

So "Cook Off " is born and I look forward  to our winter cocoon of  fodder,friends and frolics.