“Cinnamon and WHAT?” I hear you cry.
“Stahp yo’ cryin’,” I reply. “And it’s cinnamon and courgette.”
The courgette in this delightful sweet treat works exactly how carrot does in a carrot cake. It’s not immediately obvious, but it adds a certain sweetness and almost creamy texture to them that really does work. So if you’re looking for something intriguing and delicious to whip up and amaze your friends with then give these a go.
Here’s how you make them (the recipe is from my go-to book for anything cakey and awesome, ‘Annie Bell’s Baking Bible’):
You will need:
225g plain flour
2 teaspoons baking powder
100g golden caster sugar, plus extra for dusting
1/3 teaspoon ground cinnamon, plus extra for dusting
200ml whole milk
1 medium egg
75g unsalted butter, melted
finely grated zest of 1 lemon
125g coarsely grated courgette
1. Preheat the oven to 180°C and arrange 8-10 muffin cases inside a muffin tray (silicone muffin cases would be perfect for this, as recommended by my fellow DTSFTers, or you can use regular cupcake cases and put them on a baking tray, like I did).
2. Combine the flour, baking powder, 100g sugar and cinnamon in a large bowl and mix.
3. Whisk the milk, egg and butter with the lemon zest in a medium-sized bowl, then stir in the courgette and raisins.
4. Put the wet ingredients in with the dry ingredients and loosely combine – the mixture should be wet but lumpy.
5. Divide the mixture equally between the muffin/cupcake cases and sprinkle some more sugar and cinnamon on the top to give them a golden look and a nice crunch and put in the oven. You can check if they’re cooked by sticking a knife in the middle of one, but here’s the difference – if it comes out slightly wet still, it’s cooked. You want them to be slightly underdone to give them that ooey-gooeyness.