- 4 free-range eggs
- 250 ml plain yoghurt or buttermilk
- 375 ml sunflower oil
- 200 g sugar
- 1 t ground cinnamon
- 240 g flour
- 2 t baking powder
- 125 g butternut or baby marrow, grated
Preheat the oven to 180°C.
Mix the eggs, yoghurt or buttermilk, oil, sugar and cinnamon together in a mixing bowl. Gently fold in the flour, baking powder and grated butternut or baby marrow. Take care not to overmix.
Let the batter rest at room temperature for 30 minutes before spooning into a greased muffin tray.
Bake at 180°C for 15 to 20 minutes.
Cook’s note: For something a bit fancier, use a patterned punch to make decorative holes in pieces of wax paper and use them to line the muffin tray.
And for looks, drizzle the baked muffins with runny lemony icing. To make, mix 100 g sifted icing sugar with a squeeze of lemon juice.