Courgette Buns

Photo: flickr user Girl Interrupted Eating

Ingredients

vegetarian

2 eggs

100 mls sunflower oil

225 grams caster sugar

150 grams courgettes coarsely grated

75 grams wholemeal self raising flour

75 grams selfraising flour

level teaspoon baking powder

teaspoon freshly grated nutmeg ¼ teaspoon ground mixed spice

1 little demerara sugar or a few flaked almonds to

Preparation

Heavily grease a nonstick 12 hole large muffin tin or line the tin with paper muffin cases instead ofgreasing.

Whisk the eggs oil sugar and courgette together using an electric whisk with the beaters on slow speed.

Gradually add the remaining ingredients except for the sugar or almonds.

Mix to a thickish batter.

Divide the mixture between the muffin tins and sprinkle the top with sugar or almonds if liked.

Bake on the grid shelf on the floor of the roasting oven with the cold plain shelf on the second set of runners for about 15 minutes turning halfway through.

When the buns are cooked they should be golden brown and will spring back when gently pressed with the fingertips.

Immediately carefully remove the buns from the tins and cool on a wire rack.

Dont be put off by the courgettes because the buns really do taste good.

This recipe can also be made in 2 x 450g loaf tins. Dont try to do it in one 900g loaf tin as the outside becomes too crusty before the middle is done.

Makes 11