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Business News/ Photos / Courgettes and chai

Courgettes and chai

Looking for a way to not feel guilty about a teatime sweet treat? Be sure to add zucchini and 'kinnow' to your muffins

To make Courgette and Kinnow Muffins, preheat the oven to 190 degrees Celsius and line a muffin tray. Photographs by Priyanka Parashar/Mint

1/9To make Courgette and Kinnow Muffins, preheat the oven to 190 degrees Celsius and line a muffin tray. Photographs by Priyanka Parashar/Mint

In a large bowl sift together the flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg and cloves

2/9In a large bowl sift together the flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg and cloves

In another bowl whisk the sugar, eggs, zest, 50ml juice and oil until thick and foamy, about 3-4 minutes

3/9In another bowl whisk the sugar, eggs, zest, 50ml juice and oil until thick and foamy, about 3-4 minutes

Add the wet ingredients to the dry ingredients and stir gently with a metal spoon—the mixture should look quite lumpy

4/9Add the wet ingredients to the dry ingredients and stir gently with a metal spoon—the mixture should look quite lumpy

Then gently stir in the grated courgette and chopped walnuts

5/9Then gently stir in the grated courgette and chopped walnuts

Spoon the mixture evenly into the 12 paper cases

6/9Spoon the mixture evenly into the 12 paper cases

Then bake for about 20 minutes until the tops are nicely browned

7/9Then bake for about 20 minutes until the tops are nicely browned

Make the icing by sifting the icing sugar into a bowl and using the 4 tbsp of kinnow juice to mix it into a smooth paste

8/9Make the icing by sifting the icing sugar into a bowl and using the 4 tbsp of kinnow juice to mix it into a smooth paste

Take muffins out of the oven and leave to cool for a few minutes before drizzling the icing over the top

9/9Take muffins out of the oven and leave to cool for a few minutes before drizzling the icing over the top

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