Autumn is clearly on it’s way. There may be some days when the sun still shines and it’s warm but the air is definitely cooler and the leaves are changing. I am a big fan of the colder seasons. I much prefer being bundled up in a big cosy jumper than wafting around in a floaty summer dress.
The colder weather also lets me indulge in one of my most favourite meals. There’s nothing else quite like a big bowl of homemade vegetable soup served with a warm-from-the-oven savoury muffin when it’s cold and rainy outside. A friend gave me a big filled with marrows to use which was the starting point for these muffins. I was inspired by one of the soups I make regularly, courgette and cumin. For an added extra crunch and a little bit of extra protein for lunch I topped them with crispy grilled bacon bits but these could easily be left off for a vegetarian friendly version.
The cumin added some much needed flavour to the marrow but my decision to make these with only wholemeal flour was the downfall of these uber-filling muffins. My two-year old favoured the bacon bits and indeed refused to eat anything other than the bacon (she is definitely my harshest critic!)
With a second not so great attempt at courgette muffins under my belt can anyone suggest a really great recipe for me to try?
Courgette, cumin and bacon muffins
- 6 tbsp sunflower oil
- 300g marrow, grated and liquid squeezed out
- 280g wholemeal flour (with hindsight I’d use half self-raising flour)
- 1tbsp baking powder
- pinch of salt
- freshly ground black pepper
- 1 tsp ground cumin
- 2 eggs
- 250ml full fat milk plus 1 tbsp lemon juice
- 3 slices bacon
Set oven to 200C. Mix the dry ingredients together. Mix the wet ingredients together. Mix the two together then add the courgette. Spoon into muffin tins lined with paper cases. Grill the bacon until it’s very crispy. Sprinkle the tops of the muffins with the bacon bits. Bake in the oven for around 25 minutes until golden and risen.