Zucchini and Red Chilli Muffins

Just a little bit of spice.

Firstly I want to apologise for not posting on Sunday as usual – we had an 8 hour power cut so that wasn’t exactly helpful!

Anyway, I did manage to cook up these delicious muffins before the power went out. I decided to try a more unusual flavour duo by combining zucchini (courgette) with a little bit of red chilli. It worked really well. The muffins are light but there is a little hit of spicy heat too. They would be perfect for brunch, lunch or an afternoon snack.

If you like really spicy food then you can double the chilli powder or add an extra chopped red chilli.

As with most muffin recipes, these are best served warm on the day that they are baked.

Ingredients – makes 6 large muffins:

  • 1 and 3/4 cups plain (all purpose) flour
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon chilli powder
  • pinch of salt
  • 1 small zucchini (courgette), grated
  • 1 red chilli, de-seeded and finely chopped
  • 1/2 cup grated cheese
  • 3/4 cup milk
  • 1/4 cup olive oil
  • 1 egg

Method:

  • Heat your oven to 180C/160C fan forced/350F. Grease a 6-hole ‘Texas’ (large) muffin pan.
  • Mix the flour, baking powder, chilli powder, salt, zucchini, red chilli and cheese in a large bowl. The aim is to coat the zucchini in flour so any clumps break up.
  • Whisk together the milk, oil and egg in a jug.
  • Add the milk mixture to the flour mixture in the bowl and stir until the flour is just combined. Don’t mix too much or your muffins will be tough.
  • Divide the batter between the 6 holes of the muffin pan.
  • Bake for 35 minutes or until risen and golden.
  • Remove from the oven, turn out onto a wire rack and leave to cool for 15 minutes before serving.
  • Enjoy!

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