Courgette and pine nut muffins

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courgette-muffins

Hugh Fearnley Whittingstall

Makes 12
(to make 6 – divide by 2)

Ingredients

200g plain flour
40g jumbo oats
2 tsp baking powder
½ tsp bicarbonate of soda
1-2 tsp flaky sea salt (depending on how salty your parmesan is)
a few grinds of black pepper
8 large basil leaves, shredded
60g parmesan, coarsely grated, plus another 20g or so to sprinkle on top
2 eggs
250g whole milk yoghurt
4 tbsps olive or rapeseed oil
200g courgettes, coarsely grated
40g cup pine nuts, toasted
40g sultanas

Method

  1. Heat the oven to 200C/400F/gas mark 6 and line a muffin tin with 12 paper cases.
  2. In a large bowl, whisk together the flour, oats, baking powder, bicarb, salt, pepper, basil and parmesan.
  3. In a separate bowl, whisk together the eggs, yoghurt and oil, pour this over the dry ingredients and stir with a spatula until roughly combined – don’t overmix.
  4. Add the courgettes, pine nuts and sultanas, and stir just until evenly distributed.
  5. Spoon or scoop the batter into the muffin tin and sprinkle over the rest of the parmesan.
  6. Bake for about 18 minutes, until a toothpick inserted into the middle of a muffin comes out clean.

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