Sugar Free Courgette Muffins

  • 125g Whitworths Blocked Dates, chopped
  • 100g Whitworths Ground Almonds
  • 50g Whitworths Juice Locked Raisins
  • 150g self raising flour
  • 4tsp ground mixed spice
  • 1tsp bicarbonate of soda
  • 3 medium eggs, beaten
  • 100mls sunflower oil
  • 4tbsp orange juice, retain the zest for the topping
  • 300g courgettes, coarsely grated
  • pinch of salt
  • FOR THE TOPPING
  • 250g fat free quark
  • 50g runny honey
  • zest from orange

Ready… Steady… Bake…

  • Pre-heat your oven to 180°C/160°C fan or gas mark 5. Line a 12 hole muffin tin with muffin cases.
  • Place the chopped dates and orange juice into a small pan then warm gently for approximately 2 minutes, until the dates are soft, stirring all the time. When the dates are soft mash them into apaste with a fork or potato masher.
  • Mix the flour ground almonds, mixed spice, bicarbonate of soda and a pinch of salt together in a large bowl. Mix again until most of the lumps have dispersed.
  • In a separate bowl whisk the eggs and sunflower oil together, until it’s a little frothy, then add to the date paste and mix again until smooth and well mixed.
  • Combine the egg mixture, flour mixture and courgettes together then divide between the muffin cases.
  • Bake in the centre of your oven for 25-30 minutes, until risen - they will look brown as the dates caramelise on cooking so check they are cooked by inserting a skewer into the centre - if it comes out clean they are cooked.
  • Leave in the tin to cool slightly then place on a wire rack to cool completely.
    FOR THE TOPPING: mix the quark, honey and orange zest together then spready over the top of themuffins - serve and enjoy!
Print recipe
  • 15 mins
  • 25-30 mins
  • Makes 12