Nutty savoury muffinsby Ally Richards |
| Preperation time: 20 mins Cooking time: 30 mins Serves: 10 |
| Recipe Ingredients |
| 75g walnuts; 1 large courgette, topped, tailed and coarsley grated; 2 large eggs, beaten; 1/2 tsp mixed spice; grated zest of half a lemon; 125g butter; 125g caster sugar; 150g self-raising flour; 125g soft cheese; 1 tbsp icing sugar; few drops vailla essence. |
| Recipe Method |
| Bake the walnuts for 5 minutes on a baking tray.
Cool and then roughly chop. Squeeze as much water out of the courgette as possible. In a bowl put the butter and sugar and beat until light and fluffy. Add the eggs a little at a time beating all the time. Fold in the flour, spice, lemon zest, courgette and half the walnuts. Put 10 paper cases on a baking tray and divide the mixture between the cases. Bake in the oven (180c/gas4) for 25 minutes until golden. Allow to cool on a wire rack. In a bowl mix together the soft cheese and icing sugar and vanilla essence. Spread on top of the muffins and top with the remaining walnuts. |
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