Courgettes muffins

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Courgettes muffins are perfect breakfast choice, with a glass of milk or yogurt. Courgettes are so mild, it’s the perfect veggie to sneak into your kids’ meals. In this recipe, shredded courgettes are stirred into muffin  batter, providing plenty of vitamins A & C without making a fuss. Grated lemon rind and a little sugar keep these muffins delightfully light, fresh, and irresistible. Cheap, tasty, quick-growing and endlessly versatile, courgettes make a decent meal of any storecupboard ingredient. They can be dressed up in a creamy lemon sauce and served with pasta, grated and added to a quiche, or served as crisp fritters. In fact, recipes for courgettes come in as many shapes and sizes as the squash itself: varieties of this summer vegetable can range from small and flying-saucer shaped, to dark-green and tennis ball-sized, to long and yellow. Give courgettes a go: remember, the smaller they are, the more flavour – if you don’t pick them early enough they grow into marrows.

Ingredients:

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup coarsely shredded courgettes
3/4 cup skimmed milk (between 0.1-0.3% fat)
3 tablespoons vegetable oil
1 large egg
Cooking spray

zucchini muffins

Preparation:

Combine the first 6 ingredients in a bowl, and make a well in center of mixture. Combine zucchini, milk, oil, and egg; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.
Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400°F for 20 minutes or until golden. Remove from pans immediately, and let cool on a wire rack.