Courgette and Pecan Muffins

I’ve recently been inspired by Harry Eastwood’s book red velvet and chocolate heartache.  Using vegetables in baking is not such a new thing but Harry’s magical, fairy like approach to baking makes grating swede into a cake seem, well, a good idea!  Everyone I know who has cooked from this book has only positive things to say – in fact, a good friend of mine ‘swears by’ the chocolate heartache cake (page 156 and steamed aubergines no less).  I didn’t dare question too deeply but she left me in no doubt that it’s big hit in their house.

Other than the magical, novel, economical and traditional aspects of adding veg to baking, there are also the very real health benefits.  Producing a sweet tasting muffin, packed full of flavour and courgettes is a very good way of getting small people to eat their vegetables.  In fact, it’s a very good way of getting anyone to eat more greens, as I don’t think it’s everyone who goes weak at the knees for a courgette.  Whatever the reason, these muffins are utterly delicious with a sweetly spiced, but also slightly savoury flavour and light and moist texture.  I like them for breakfast with a rice milk latte; they have just the rich balance of flavours for that time of day.  They’re also delicious in the afternoon with a cup of tea; being on just that right side of sin and salvation.

Saying that, if you wanted to add a little extra sin to these muffins – and let’s face it, sometimes it’s necessary – I can tell you that drizzling them with a little lemon icing will have the desired effect.  The sweet, sharp sugar paste is quite the complement to the spice and nuts and adds a whole new dimension to the muffins.  A word of warning.  Always grate the courgettes by hand, if you use a food processor the courgettes will become very wet and make your baking soggy.

COURGETTE AND PECAN MUFFINS

Makes 12 muffins

You will need 12 large muffin cases for this recipe

300g Doves Farm gluten free self-raising flour

2 tbsp ground flax seed

3 tbsp water

150g soft light brown sugar

75g pecans, roughly chopped

100ml rapeseed oil

150ml rice milk

1 tbsp mixed spice

300g courgettes

Preheat the oven to 200c (180c Fan).  Make up the flax mixture by stirring together the ground flax seed and water until you have a liquid paste.  Leave to stand for a few minutes, in that time the flax will have absorbed all of the water and formed a thick paste.  It is now ready to use.  Using a hand held grater, roughly grate the courgettes.

Sift the flour into a large mixing bowl and stir in the brown sugar, broken pecan nuts and mixed spice.  In a separate bowl whisk together the flax mixture, oil and rice milk.  Fold the liquid mixture into the flour (it will still look a little dry and lumpy, so don’t worry) and then beat in the grated courgettes until combined.

Spoon the mixture evenly into the muffin cases, just reaching the top of the case and levelling the top with the back of a spoon.  Bake in the oven for 20 – 25 minutes until risen slightly and springy to a gentle touch.  Remove from the oven and transfer the muffins to a wire rack to cool down before serving.