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
  • In 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
  • Add 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
  • Spoon the mixture evenly into the 12 paper cases
  • Then 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
  • Take muffins out of the oven and leave to cool for a few minutes before drizzling the icing over the top