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Spiced zucchini muffins

are Redilicious

I am a breakfast person. I love breakfast so much that I get excited about it while I’m still lying in bed at night. We were swimming in a sea of zucchini at the farm and I wanted to incorporate the bountiful harvest into something sweet for breakfast. So I came up with these muffins, which are loaded with farm fresh ingredients (including honey from a local beekeeper) and the perfect farmers’ fuel. They’re a lovely balance of sweet and spicy, and are perfectly moist. I hope you all enjoy them as much as we do. They pair really well with a cup of extra strong coffee and a dollop of good quality butter.

1⅔ cups/190g white or wholewheat all purpose/plain flour
⅓ cup/50g oats, plus extra for topping
1 teaspoon baking powder
1 teaspoon baking soda/bicarbonate of soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
1 egg
½ cup/170g honey
½ cup/125ml almond milk (or dairy milk)
¼ cup/60ml olive oil
1 teaspoon pure vanilla extract
1¼ cups/150g grated zucchini/courgette (or summer squash)
⅓ cup/60g mini dark chocolate chips

Preheat the oven to 350°F/180°C. Line a standard 12-cup muffin pan with liners (or grease with oil) and set aside.

In a large mixing bowl whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.

In a separate bowl whisk together the egg, honey, milk, oil and vanilla extract. Pour this mixture into the dry mixture and using a wooden spoon mix until just combined (don’t over mix!) Stir in the zucchini and chocolate chips until evenly distributed.

Pour the batter evenly between the 12 muffin cups. Sprinkle extra oats on top of each muffin. Bake for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Transfer the muffins to a cooling rack until cool enough to handle. Serve warm with some good quality butter and a cup of coffee.

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