Like almost everyone we seem to be having a major glut of courgettes (zucchini) this year. Trying to find inventive ways to use them can become a seasonal nightmare!
I love watching what other people are doing with courgettes. I must try this cake from Dee over at Greenside Up
I’ve made bread, soup, and chutney for later in the year. I’ve made salads and cooked them as accompianements for now…. but they’re not too popular that way with the other half!
So last week I tried the muffin option. They went down a treat with visitors, especially the American ones…. but himself is still not convinced!
The cornbread idea was inspired by my old reliable book Soups by Tania George which has some lovely bread and scone recipes at the back. I’d not tried baking using cornmeal before…. it used to be so difficult to source but now I can get it whenever I want from our friend Lily over at My Mexican Shop
- 2 medium courgettes
- 125 g cornmeal
- 200 g spelt flour
- 50 g Mossfield Organic cheese
- 1 tablespoon baking powder
- 2 tablespoons caster sugar
- 1/2 teaspoon ground cumin
- 1 egg beaten
- 75 g melted butter
- 300 ml buttermilk
- about 6 tablespoons regular milk
Mix all dry ingredients together.
Grate the courgettes and cheese into dry mixture.
Mix the melted butter, buttermilk and egg together and add to dry mixture. Add the regular milk a tablespoon at a time until you have right consistency. (Consistency should be almost like porridge but not quite!) Don’t over beat, just mix gently.
Dollop into muffin tray – this amount made 18 muffins.
Bake at 180 deg. C for 30 minutes until golden.
Let me know your verdict!