Gluten Free: Courgette Muffins

I think that courgette is a weird thing to put in a muffin, or any kind of baked good for that matter. Apparently, though, it's a thing - like carrot cake, only courgette-ier. My fellow sluts have been doing it for a while, it seems. If you are as suspicious a I am, you could try a carrot and courgette cake to ease yourself in gently, or go for the chocolate option with a chocolate courgette cake.

Muffins are my go-to bake for breakfast, lunch, snacks and most other times I'm peckish; they're quick, simple and foolproof (unless you forget the baking soda. Saying that, I still ate them). I've baked many things into a muffin, from sweet banana and blueberries, to savoury olive and tomato, but I have never used courgette - until now.

It works really well. The courgette adds moistness to the muffin, while the flavour isn't overpowering so you can add other flavours to it without clashing. Mine are a kind of cornbread/muffin cross and I'm rather fond of them. Even if you're still a bit suspicious, give this recipe a try - I promise you'll be converted.

Courgette Muffins


You'll need

• 140g polenta 
• 100g cornflour
• 2 tsps bicarbonate of soda
• 2 tsps cream of tartar
• 1 tsp salt
• 50ml vegetable oil
•  2 large eggs
• 250ml milk
• a medium-ish courgette (about 200g), grated
• 2 tsp dijon mustard (most dijon mustards are gluten free, but double check to be sure)
• 50g cream cheese

Make it!

• Preheat the oven to 180°C and line a muffin tin with paper cases, you'll get about 12 muffins.
• Throw all the ingredients into a bowl and mix well, you'll need to mash the cream cheese a bit but don't be too thorough, some wee lumps are ok. 
• Fill the muffin cases about 3/4 full and bake for 20 minutes, until golden brown on top.
• Eat... I told you they were simple!

If you're a carnivore, grill a few rashers of streaky bacon until crispy, chop and sprinkle over the muffins before baking.