Ingredients
The following ingredients have 12 Servings
- 75 ml pear nectar
- 75 ml vegetable oil
- 225 g dark brown sugar
- 4 large free-range eggs
- 1/2 tsp vanilla
- 350 g zucchini (courgette) grated
- 300 g gluten free flour
- 2 tsp baking powder (gluten free)
- 1.5 tsp ground cinnamon
- 1 /4 tsp nutmeg
- Salt
Instruction
- Preheat the oven to fan assisted 160C / 180C / 350F / gas 4.
- Line your muffin tins with the muffin cases.
- Add the pear nectar, vegetable oil, sugar, eggs and vanilla to a large bowl and mix until combined.
- Then stir in the courgettes.
- Add in the flour, baking powder, cinnamon, nutmeg and pinch of salt and mix until just combined. Make sure not over mix the batter.
- Fill the muffin cases with the batter and bake in the oven for about 25-30 mins or until cooked (ie if you stick a wooden skewer through a muffin it comes out clean).
- Let the muffins cool a bit on a wire rack before serving.
