2 medium-sized lemons
2 cups self-raising flour
¾ cup ground almonds
¼ cup diced almonds
2 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp NOMU Sea Salt
2 tsp NOMU Provençal Rub
4 large free-range eggs
1 cup castor sugar
250g courgettes, finely grated (squeezed and drained of excess moisture)
2 knobs ginger, finely grated
Preheat the oven to 180°C. Line a 12-hole muffin tray with paper muffin cases.
Finely grate the lemon zest onto a plate and set aside. Add the flour, almonds, baking powder, bicarbonate of soda, Sea Salt and Provençal Rub into a large mixing bowl. Stir to combine.
In a separate bowl, beat the eggs and sugar together using a hand-held beater for about 3 minutes until pale and creamy. Add the courgettes, ginger and lemon zest and beat to combine. Using a spatula, gently fold in the dry ingredients, making sure not to overmix – the batter should be slightly lumpy and stiff.
Spoon the batter into the paper cases and bake for 25 – 30 minutes or until cooked when tested with a skewer. Remove from the oven and allow to cool on a wire rack.
Serve with grated mature cheddar and a sweet fig preserve.
2 medium-sized lemons
2 cups self-raising flour
¾ cup ground almonds
¼ cup diced almonds
2 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp NOMU Sea Salt
2 tsp NOMU Provençal Rub
4 large free-range eggs
1 cup castor sugar
250g courgettes, finely grated (squeezed and drained of excess moisture)
2 knobs ginger, finely grated
Preheat the oven to 180°C. Line a 12-hole muffin tray with paper muffin cases.
Finely grate the lemon zest onto a plate and set aside. Add the flour, almonds, baking powder, bicarbonate of soda, Sea Salt and Provençal Rub into a large mixing bowl. Stir to combine.
In a separate bowl, beat the eggs and sugar together using a hand-held beater for about 3 minutes until pale and creamy. Add the courgettes, ginger and lemon zest and beat to combine. Using a spatula, gently fold in the dry ingredients, making sure not to overmix – the batter should be slightly lumpy and stiff.
Spoon the batter into the paper cases and bake for 25 – 30 minutes or until cooked when tested with a skewer. Remove from the oven and allow to cool on a wire rack.
Serve with grated mature cheddar and a sweet fig preserve.
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