A common problem with growing your own vegetables, is dealing with gluts. And this warm, balmy summer is no exception. I am being swamped with these amazing creamy-green ‘Alfresco’ courgettes (supplied by Thompson and Morgan).
Unfortunately, courgettes don’t freeze well – they just turn to slush when defrosted – so the only option is to cook them. Fortunately I have found the most delicious recipe, courgette muffins, and these muffins can be frozen. There is a god!
I’ve got hundreds of these courgettes, so will be making loads of batches. Thankfully my Mum and sister Kate have let me loose in their huge professional kitchen at Hillys in West Horsley…fools, surely they remember that I never used to clear up my mess in the kitchen at home afterwards. www.hillys.co.uk
Warning – these muffins are addictive. The best I’ve ever had! They are slightly savoury although the philadelphia cheese sweetens it up beautifully. And they’re slightly heavier, lumpy and more rustic-like than the usually light and airy muffins….which I think is much better.
Let courgette mayhem begin...
50g grated courgette
1 grated apple
1 orange, halved
75g butter, melted
300g self-raising flour
½ tsp baking powder
½ tsp cinnamon
100g golden caster sugar
1 tub soft cheese mixed with 3 tbsp icing sugar, to make icing
1. Pre-heat the oven to 190C/ 170C fan/gas 5.
2. Squeeze the orange and add this to the grated courgettes and apple in a bowl.
3. Add the egg and butter and stir it into the courgette and apple mix.
4. Sieve the flour, baking powder and cinnamon into the bowl. Add the sugar.
5. Mix with a spoon until everything is combined, but don’t worry if it is lumpy.
6. Spoon the mixture into the muffin container in the tin. Place in oven for 20-25 mins. Cool in the tin, then spread lots of icing on each.
Above - from plot to err plate...
Below - Garnished with borage flowers from Hilly's garden!