Easy Chocolate Courgette Muffins
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 140 g Caster Sugar
- 180 g Plain Flour (All-purpose Flour)
- 20 g Cocoa Powder
- 1 tsp Bicarbonate of Soda
- 100 ml Natural Yogurt
- 2 Eggs
- 140 g Butter (melted and cooled)
- 250 g Courgette (grated and excess water squeezed out (ungrated weight))
- 100 g Milk Chocolate Chips
Method
- Preheat your oven to 190ยฐC (170ยฐC fan / 375ยฐF / Gas 5) and line a 12-hole muffin tin with paper cases.
- In a large bowl, whisk together the eggs, natural yogurt, and melted butter until smooth. In a separate bowl, combine the plain flour, cocoa powder, caster sugar, and bicarbonate of soda. Gently fold the wet ingredients into the dry until just combined.
- Fold in the grated courgette (make sure any excess water has been squeezed out) and the milk chocolate chips, distributing them evenly throughout the batter.
- Spoon the mixture evenly into 12 muffin cases.
- Bake in the preheated oven for around 18 minutes, or until the muffins have risen and a skewer inserted into the centre comes out clean. Allow the muffins to cool slightly in the tin before transferring to a wire rack.