Courgette Muffins

This recipe has been reduced from the original quantities by a factor of 3, but it still makes 12 muffins!

If you double it, it will fill a 2lb loaf tin, but obviously takes rather longer to cook – try 50 minutes and test.


  • 1 egg
  • 80g sugar
  • 45ml vegetable or corn oil
  • 45ml orange juice
  • ½ tsp vanilla essence
  • 140g self-raising flour
  • ½ tsp cinnamon
  • ½ tsp baking soda
  • 100g grated courgette

Ingredients for frosting:

  • 70g brown sugar
  • 35g butter
  • 20ml milk
  • ½ tsp vanilla essence
  • 120g icing sugar


  1. Beat the egg, sugar, oil, orange juice and vanilla essence together.
  2. Combine dry ingredients and add gradually to the wet mixture.
  3. Add courgette and mix well again.
  4. Spoon mixture into 12 muffin cases.
  5. Bake at 175°C for 20-25 mins or until skewer comes out clean.

Frosting Recipe:

  1. Place brown sugar, milk and butter in a saucepan. Bring to the boil and cook, stirring well, until thickened (a few minutes).
  2. Remove from the heat and add the vanilla.
  3. Cool the mixture to lukewarm and gradually add the icing sugar.
  4. Frosting sets quite quickly, so spread onto the muffins post haste.