- First preheat the oven to 200°C/ 180°C fan / gas mark 6. Place 12 large paper baking cases in a muffin tin.
- If using, prepare the chia egg by mixing the chia seeds and water. Set aside for 10 mins.
- Place the raisins in a bowl and cover with boiling water. Set aside.
- Grate the courgettes on the thin side of a cheese grater.
- In a large bowl, mix together the plain flour, spelt flour, sugar, baking powder, baking soda, salt, walnuts and lemon zest and in a separate bowl mix together the chia egg, lemon juice, vegetable oil, milk and vanilla extract.
- Mix the wet ingredients with the dry ingredients until well combined.
- Fold in the grated courgettes and drained raisins.
- Carefully spoon into each paper case in the muffin tin.
- Place in the oven for around 20-25 mins. Insert a skewer and if it comes out clean, they are ready.
- Once done, remove the muffins from the oven. Make the drizzle by mixing together the icing sugar and the lemon juice. Add sparingly to the top of each muffin. Leave to cool completely.
Duration It takes 20 mins to prepare and 20 mins to cook.
Ingredients (Organic) For a serving of 12 people.
125g plain flour
125g wholemeal spelt flour
150g golden caster sugar
2 tea spoon of baking powder
1 tea spoon of baking soda
2 eggs OR 2 chia egg [2 table spoon ground chia seeds + 6 table spoon of water]
75g raisins
200g courgettes
1/2 tea spoon of salt
50g walnuts (optional)
Zest of 1 lemon
100ml lemon juice
75ml vegetable oil
50ml milk of your choice
1 tea spoon of vanilla extract
For the icing:
50g icing sugar
2 tea spoon of lemon juice
