Courgette Chocolate Chip Cupcakes by Kirsten Rutherford
1. Have all ingredients at room temperature.
2. Grease the top of a 12 cup muffin tin and line with paper liners. Preheat the oven to 180ºC.
3. In a medium bowl, mix the sugar, oil, eggs and vanilla together well.
4. On a piece of wax paper, sift the flour, baking powder, baking soda, salt , cinnamon and cloves together.
5. Add the dry ingredients to the wet ingredients then add the walnuts, raisins, grated courgette and chocolate chips to the mix and combine.
6. Scoop the batter into the prepared tin filling each to the top of the liner.
7. Bake for 20-25 minutes or until a cake tester comes out clean.
8. Cool on a wire rack for 5-10 minutes before removing muffins from pan.
Ingredients
- 2 cups sugar
- 1⅓ cups vegetable oil (I use mild extra virgin olive oil so you can’t taste it)
- 4 large eggs
- 1 tsp pure vanilla extract
- 3 cup all purpose flour
- 1 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 tbsp ground cinnamon
- ¼ tsp ground cloves
- 1 cup chopped walnuts
- ¾ cup raisins
- 3 cups grated courgette (approx 3 medium sized ones)
- As many chocolate chips as you can handle- whatever flavour you like (although I prefer milk)
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