Chocolate and Courgette Muffins

A few weeks ago I had one of those wonderful baking experiences where you just throw together what you have in your cupboards/ fridge and it comes together perfectly. This included a courgette that needed using up and a bottle of date syrup that I'd bought a while back on a whim but then not been sure what to use it for. Although Chocolate, Courgette sugar free muffins may sound quite worthy I can assure you that they tasted anything but. The date syrup added rich toffee flavours and the coconut oil a fabulous butteriness. Quite simply these were some of the fluffiest, tastiest muffins I've ever made and I've made a lot of vegan muffins in the last 9 years! I'm really glad that I took time to write the recipe down as I will definitely be making these again.


Chocolate and Courgette Muffins
Makes 10

Ingredients

5oz/ 125g of plain flour
2oz/ 50g of cocoa
1 teaspoon of baking powder
1 teaspoon of bicarbonate of soda
1/2 teaspoon of cinnamon
1 teaspoon of vanilla extract
4 fl oz of soya milk
1/2 cup of coconut oil
3/4 cup of date syrup
1 small grated courgette (4oz/ 100g)

Pre-heat the oven to 360F/ 180C

Sieve and mix the flour through to cinammon on the ingredients list.

In a separate bowl whisk together the vanilla extract through to the date syrup.

Add the wet ingredients to the dry ingredients and gently mix then fold in the courgette.

Bake for 20 minutes.

Comments

  1. Kelly28 July 2015 at 14:17

    These sound really nice. Do you think the date syrup could be subbed out for brown rice syrup, or maybe maple?

    ReplyDelete
  2. Kelly28 July 2015 at 14:17

    These sound really nice. Do you think the date syrup could be subbed out for brown rice syrup, or maybe maple?

    ReplyDelete
  3. Tea and Sympatico28 July 2015 at 15:07

    Hi Kelly, yes I'm sure that would work really well. I'm interested to try the recipe with different syrups or maybe Sweet Freedom.

    ReplyDelete
  4. Joey29 July 2015 at 15:08

    I love courgette in muffins - it's one of those things that sounds like it shouldn't work but absolutely does! Such a good rise on them too.

    ReplyDelete
  5. Vegan Bakery Cake in UK3 March 2021 at 18:42

    Wow it looks delectable and yummy! I'm certain my children will defiitely adore this! I will figure out how to make this end of the week. much obliged to you for sharing this formula. I additionally follow one site which discusses veggie lover food and wellness,

    ReplyDelete

Post a Comment

Popular posts from this blog

Cola de Mono

Image
Colo de Mono (Tail of the Monkey) is a Chilean concoction traditionally drunk ice cold at Christmastime. Obviously their winters are a lot warmer than ours so in the UK it's more suited to this time of year. The Chileans use aguadiente an overproof cane spirit. I use Cachaca 51 which I have in for Mojitos and Caipirinhas. Traditionally made with cows milk, here is my vegan version. Colo De Mono Makes 1 pint Serves 4 2 cups of vanilla soy milk 1/3 cup of caster sugar 1/3 teaspoon of cinammon 3 teaspoons of instant coffee 1/2 cup of spirit* Bring the milk, sugar and cinnamon to a low boil in a pan stirring until the sugar is dissolved. Turn off the heat and stir in the coffee. Leave to cool. Once cool add the spirit and chill in the fridge. It will keep for 2 weeks. Serve over ice or straight up but make it cold. * Spirit - I use Cachaca but have heard that people use tequila too.
Read more

Interview With Lisa Goddard of Lily and Dilly

Image
If you've eaten vegan cake in Manchester City Centre in the last few years then chances are you'll have eaten cake baked by Lisa Goddard of bakery Lily and Dilly . We caught up with Lisa to find out what set her on the vegan baking path! So, Lily and Dilly? What made you set up as an independent bakery and where does the name come from? Having worked as a stop frame animator for 12 years, I was getting rather fed up with short term contracts, so the last time I was made redundant, I decided not to chase work round the country, and if that meant a career change, then so be it. A friend of mine had just set up The Cocoa Emporium as an independent Chocolatier, so I gave her a hand whilst navigating through the benefits system, mostly to get me out of bed on a morning! Doing baking for her farmers market was fun, as it was one of my main hobbies, so when she asked if I fancied getting a little shop  with her, it seemed a nice chance to start something new. We got the shop...
Read more

Growing your own, bargains and a breakfast recipe

Image
I've started sprouting again! In my old flat I used to do sprouting all the time. The flat was in an old 1930's building and had radiators run from a central boiler room and it was always nice and warm. The constant warm temp made sprouting pretty fail safe. Now I'm in a Derbyshire stone house where it's not as warm the results haven't been as great and I gave up trying  but with this very hot summer we are having I thought I would give it another go and I'm glad I have done. As I already have the seeds it kind of feels like free food too! I'm using these sprouts  from A Vogel. This week I've grown alfalfa but pictured is my first attempt from the week before which was a mix of radish, lentil and rocket which grew into lovely peppery tasting sprouts that we used to garnish our bowl meals for the week. These took 4 days to grow and I nearly gave up on day 2 because I could see mold. Luckily I googled and found out that it wasn't mold at all but r...
Read more