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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
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    To make Courgette and Kinnow Muffins, preheat the oven to 190 degrees Celsius and line a muffin tray. Photographs by Priyanka Parashar/Mint
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    In a large bowl sift together the flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg and cloves
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    In another bowl whisk the sugar, eggs, zest, 50ml juice and oil until thick and foamy, about 3-4 minutes
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    Add the wet ingredients to the dry ingredients and stir gently with a metal spoon—the mixture should look quite lumpy
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    Then gently stir in the grated courgette and chopped walnuts
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    Spoon the mixture evenly into the 12 paper cases
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    Then bake for about 20 minutes until the tops are nicely browned
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    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
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    Take muffins out of the oven and leave to cool for a few minutes before drizzling the icing over the top

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