Quick Breakfast (or anytime) Muffins: Courgette and Sultana

Things are changing around here, and a lack of free time and the loss of my baking mojo has affected my blogging...in a major way.  This morning, however, as we lay in bed and David listed off the to-do list I found myself day dreaming about Courgette and Sultana muffins.  I don't know where the idea came from, I just know it was right there in my consciousness taunting me.  Thankfully, the first thing on David's list was a 45 min run (for him) leaving me with plenty of time to dust off the muffin tins and whip up a batch of muffins. 

These muffins are so simple.  They take maybe...10 mins to mix together, and about 20-25 mins to bake.  The most difficult part is letting them cool completely before devouring...well you don't have to let them cool completely, but then you might find half of the muffin still clinging to the paper case...it is up to you, really.  

I love muffins and have found it increasingly difficult to find a really good one shop bought muffin here in Edinburgh.  Perhaps I was spoilt for choice growing up in big town Canada...but really...a good, well risen, tasty muffin is no big feat. 

My breakfast (or anytime) muffins freeze well and I often freeze 6 or 8 from a batch to enjoy either for breakfast (defrosted on the counter the night before) or for lunch (normally fully defrosted by lunch time).  The original recipe comes from my well splattered Great Canadian Basics cookbook, which I have tweaked and added to over and over again.  The baking powder might seem like a lot, but the combination of brown and white flours need that extra oompf to really get a great rise.  

Quick Breakfast (or anytime) Muffins 

2 cups white flour (or 1 cup white, 3/4 cup brown, 1/4 wheat germ) 

1/2 cup sugar

1/2 tsp salt 

1 dessert spoon baking powder

1 cup of your chosen flavour: blueberries, frozen berries, grated carrot, grated courgette, chocolate chips, sultanas (or a creative combination) 

2 eggs

1 cup milk (whatever you have) 

1/4 cup veg, sunflower or rapeseed oil 

Pre Heat oven to 200C
Line 12 hole standard muffin tin

Mix flour, sugar, salt, baking powder in large bowl
*add 1 tsp cinnamon and 1/2 tsp all spice if using carrots, courgettes or sultanas*
In separate bowl combine eggs, milk and oil
Add wet ingredients to dry and fold in.
Gently fold through your chosen fruit/veg

Fill muffin cases 3/4 of the way to the top of case (about 2 TBSP) and bake on middle shelf of oven for 20-25 mins or until tester comes out clean.  Cool on wire rack and devour.

If you find the mix is very dry (could happen if you use wheat germ and brown flour because they absorb liquid quickly) add a splash more milk, or orange juice. 

Today I added about 1/3 of a cup of sultanas with 1 cup of grated courgette and then topped the muffins with a sprinkle of slivered almonds before popping them in the oven.  

What other flavours could I try? 

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