- 60g raisins
- 250g courgette (approximately 1 large courgette)
- A thumb of ginger
- 120g sprouted buckwheat flour
- 100g porridge oats
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1 large egg
- 225g Greek style yogurt
- 80g maple syrup
- 40g coconut palm sugar
Prep: 20 mins | Cook: 20 mins
1. Preheat your oven to 180°C/160°C Fan/Gas 4. Line a 12-hole muffin tin with paper cake cases. Fill and boil your kettle. Tip the rasins into a heatproof bowl and pour over just enough boiling water to cover them. Leave for 10 mins till juicy, then drain them.
2. Trim the ends from the courgette, then coarsely grate it. Line a sieve with a clean tea towel and place the grated courgette in there. Wrap the towel around the courgette and wring it to remove as much liquid as possible from the courgette. Leave to drain in the sieve for a few mins. Peel and finely grate the ginger.
3. Tip the flour, 80g of the oats, baking powder and bicarbonate of soda into a mixing bowl and mix together. Set to one side.
4. In a separate bowl, beat the egg till frothy then stir in the yogurt, maple syrup, grated ginger and 25g of the coconut palm sugar.
5. Pour the yogurt mix into the bowl with the flour. Add the drained courgette and raisins and gently stir everything together with a spatula till just combined - don't overmix the ingredients. A few floury bits are fine.
6. Spoon the mix into the paper cases, filling them so they are about three-quarters full. You should fill between 8 and 12 cases. Mix the reaminaing oats and coconut sugar together and sprinkle over the top of the muffins. Slide the tin into the oven and bake for 15-20 mins till golden and cooked through. These muffins are delicious served warm from the oven, or they can be cooled to eat later.
7. Eat & Keep
These muffins will keep in an airtight tin for up to 3 days. Alternatively, they freeze brilliantly for up to 3 months. Defrost thoroughly and re-warm gently in the microwave or in a low oven, if liked.