Ingredients Jump to Instructions ↓

  1. 250g plain flour

  2. 1 teaspoon bicarbonate of soda

  3. 1/2 teaspoon salt

  4. 1/2 teaspoon ground cinnamon

  5. 1/2 teaspoon ground nutmeg

  6. 4 tablespoons instant hot chocolate powder

  7. 110g butter

  8. 125ml olive oil

  9. 350g caster sugar

  10. 2 eggs

  11. 125ml milk

  12. 1 tablespoon lemon juice

  13. 1 teaspoon vanilla extract

  14. 310g grated courgette

  15. 170g chocolate chips

Instructions Jump to Ingredients ↑

  1. Preheat oven to 170 C / Gas 3. Grease and flour 18 muffin holes or use paper cases. Mix together the flour, bicarbonate of soda, salt, cinnamon, nutmeg and hot chocolate powder. Set aside.

  2. In a large bowl, cream together the butter, olive oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the milk, lemon juice and vanilla. Beat in the flour mixture, just until incorporated. Stir in the grated courgette and chocolate chips. Pour batter into prepared muffin tins.

  3. Bake in the preheated oven for 25 to 30 minutes or until the top of the muffins springs back when lightly pressed. Cool in tins over a wire rack for at least 10 minutes before removing. They are really gooey fresh from the oven!


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