Chocolate courgette muffins

Serves: 20

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Total Time: 50

Prep Time: 15

Cook Time: 35

• 170 gram(s) good dark chocolate, about 70% cocoa solids
• 200 gram(s) plain white flour
• 1 teaspoon(s) baking powder
• Half teaspoon(s) bicarbonate of soda
• 110 gram(s) caster sugar
• finely grated zest of 1 orange
• 100 gram(s) dried cherries, roughly chopped
• 225 gram(s) courgettes, finely grated
• 2 medium eggs
• 175 ml mild olive oil or sunflower oil

Method

1. Makes 12 muffins Improvise muffin cases with 15cm x 15cm squares of baking parchment.
2. Heat the oven to 180°C (160°C fan oven) gas mark 4 and line the cups of a 12-hole muffin tray with paper cases or squares of non-stick baking parchment.
3. Melt the chocolate in a bowl set over a pan of hot water, stirring until smooth with a spatula that can later be used to scrape every last drop of chocolate into the muffin mixture. Keep warm.
4. Sift the flour, baking powder and bicarbonate of soda into a large bowl. Mix in the caster sugar, orange zest and dried cherries, followed by the grated courgettes.
5. In a bowl or blender, whisk together the eggs and oil. Stir this mixture into the dry ingredients, followed by the warm, melted chocolate.
6. Divide the mixture between the prepared muffin cases and bake for about 35 minutes or until they are well risen and a skewer inserted gently into the centre of a muffin comes out clean.
7. Allow to cool on a wire rack. Recipe by Shona Crawford Poole

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