Courgette & Poppy Seed Muffins

Name: Courgette & Poppy Seed Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 medium courgette (grated (about 150 grams)); 150 grams granulated sugar; 80 ml lemon infused olive oil; 1 large egg (or 2 small); 210 grams self-raising flour; 1/2 tsp sea salt; 100 ml full fat milk; 1 tbsp poppy seeds

Published on August 24, 2016 by Elizabeth 39 Comments
Last Updated on January 28, 2019

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Courgettes are reproducing at pace in my vegetable crisper.

Seriously.

Every year the same thing happens. You see, I get this fantastic locally grown weekly organic box filled with all sorts of wonderful goodies – kohlrabi, fresh peas, tomatoes, spicy Chinese greens (my favourite!), last week an Indian Kheera cucumber…. and courgettes, among many other things. I think that courgettes must be a fairly easy crop to grow here in Shetland as there are two or three of them in every week’s delivery, and I always struggle to find things to do with them.

One I managed to make disappear into these rather tasty courgette and poppy seed muffins. Inspired by these chocolate chip and chia seed muffins from Searching for Spice, who linked up with my No Waste Food Challenge, I got a bit creative with the ingredients I had on hand, and was rather successful too, I think!

My cooking strategy right now is to get creative with the things I already have. My storecupboard/pantry is bursting with half bags of this, that and the other thing and after a summer spent adventuring, music lesson tuition, a surprise private dental bill and a less surprising garage bill (why is garage labour SO expensive!) we’ve decided to take on a frugal approach to things for awhile, at least until our bank balances recover.

So yes, faced with a fridge full of reproducing courgettes I grated one into a batter that I made with some lemon infused olive oil from Pomora (see the badge in the sidebar) and two rather small hen’s eggs (also from said organic vegetable box). I quite fancied making courgette, lemon and poppy seed muffins based on Corina’s recipe, but I had no lemons. I was loathe to walk all the way to the shop to buy one (I will not part with 35p if I don’t have to! I’m on a mission!), so I used the last of the spring shipment of the Pomora lemon-infused olive oil to great effect.

I originally wasn’t going to blog these as I was just experimenting, but my husband was that impressed with them he insisted I should share the recipe with you all. He says they’re like eating something healthy without it tasting too healthy, if you know what I mean.

Not too sweet and almost savoury in taste, they’re perfect in a packed work/school lunch or with a morning cuppa – after all, who doesn’t fancy a bit of cake for breakfast?

How do you use up those courgettes lurking in the back of the fridge? Do you have any recipe suggestions? Let me know in the comments! I’ve got two days to make four courgettes and a marrow disappear before more appear in my veg box.