Courgette & Choc Chip Muffins

Ingredients:-

110g white self raising flour
125g soft brown sugar
1 tsp mixed spice
1/2 tsp ground ginger
1/2 tsp baking powder
pinch of salt
110g wholemeal self raising flour
85g melted butter
180 ml milk
1 egg lightly beaten
125 g courgette, grated
125 g chocolate chips
1 tsp demerera sugar

Preheat oven to gas mark 4, 170 degrees


Sieve together the white flour, sugar, mixed spice, salt and baking powder. Then sift in the brown flour and save the remaining bran in the sieve.

Melt the butter, allow to cool down and then mix with the milk and egg. Stir in the grated courgette, chocolate and then the flour mixture. Do not over mix.

Line a muffin tray with 12 paper cases.

Fill each one with the muffin mix till about 2/3 full. Mix together the reserved bran and demerera sugar and sprinkle on top of each muffin.

Bake for 25 minutes.

Courgette Lasagne

Ingredients:-

Dried lasagne sheets (9 or 10)
Oil for frying
1 onion, finely chopped
700g courgettes (about 6), coarsely grated
2 garlic cloves, crushed
250g tub ricotta
50g strong cheddar
350g jar tomato sauce for pasta
2 tbs tomato puree
Mixed herbs

Preheat oven to 220C/gas mark 7.




Heat the oil in a large frying pan and fry the chopped onion.
After 5 minutes, add the grated courgettes and garlic and continue to fry until the courgette has softened.

Stir in two thirds of both the ricotta and the cheddar and season to taste.

Heat the tomato sauce in the microwave for 2 minutes on a high setting until hot. Stir in tomato puree. In a large baking dish, layer up the lasagne, starting with half the courgette mix, then the pasta sheets, then the tomato sauce and repeat.Top the lasagne with broken up pieces of the remaining ricotta, sprinkle over cheddar and parmesan cheese .Bake on the top shelf of the oven for about 15 minutes until the pasta is tender and the cheese is golden.