Running the risk of sounding like a broken record, I am once more here to sing the praises of my new-found best friend: courgettes (or zucchini to your guys over the water). Seriously, if you have never considered using the wonder vegetable in your cakes or muffins, think again! There is nothing else I can think of that makes cakes as soft and…..wait for it….the “m” word….as these humble green vegetables!
Made with just a hint of the spice traditionally used in Easter baking, topped off with a surprisingly delightful cream cheese frosting (also with a little spice), these spiced zucchini muffins with cream cheese frosting are seriously one of the best I have ever tasted. Yes, seriously. And I’ve done a heck of a lot of research to back this up! Don’t miss out – see for yourselves!
There is something totally irresistible and complementary about the soft cake and scrummy icing! I also love how these look – the tiny specks of brown from the spice add a really pretty dimension.
However, if you don’t fancy going to the trouble of frosting them, a sprinkle of icing sugar would work perfectly! Obviously, the muffins are low fat without the frosting. Adding it will naturally increase the amount of fat involved.
On a side note, these should have had currants, but I accidentally forgot to put in them in – add some, they’d be great!
These measurements make 12 really good-sized muffins, and produce enough frosting for six (you will need to double the amount of ingredients to ice all 12).
If you like muffins, here are two more recipes for you to drool over: