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.

Cheese and Bacon Muffins

Ingredients:-

1tsp Oil

4 Rashers streaky bacon chopped into pieces

50g Cheddar Cheese (try half and half with parmesan?)

175g Plain flour

1 tsp baking powder

S & P

1 tsp Mustard

2 Eggs

85g melted butter

200ml Milk

Preheat oven gas mark 4 and grease muffin tin.

Microwave bacon until crisp, chop into small pieces. Grate 1/4 of the cheese and cut the rest into small cubes. Sift flour, baking powder, S & P into bowl.

Whisk the mustard, eggs, melted butter and milk in separate bowl. Pour the wet mixture into the dry mixture and stir just a few times. Add the bacon, cheese cubes, again with very little stirring. Spoon into greased tin.

Bake for 25 minutes or until risen and firm to the touch. Sprinkle cheese on as soon as they come out of the oven.