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Chocolate and Courgette Brownie Muffins

Recipe

Brownie muffins made with natural yogurt and courgettes for some extra, hidden goodness.

Serves: 12 people   |   Prep time: 10 minutes   |   Cooking time: 20 minutes

British   |   Dessert

  

Ingredients

  • 200g The Pantry Self Raising Flour
  • 30g The Pantry Cocoa Powder
  • 100g Dark Brown Sugar
  • 1 Nature's Pick Courgette
  • 200g Brooklea Greek Style Natural Yogurt
  • 1 Merevale Large British Free Range Egg
  • 85g Cowbelle British Unsalted Butter
  • 100g Everyday Essentials Dark Chocolate

  

Method

  1. Heat the oven to 220°C.
  2. Sift flour and cocoa powder into a large mixing bowl. Add the sugar and stir to combine.
  3. Finely grate the courgette onto a clean tea towel, then squeeze to remove excess moisture. Place dry courgette in a separate bowl.
  4. Beat the egg then add to the courgette, along with yogurt and melted butter. Mix, then add to the dry ingredients.
  5. Chop the chocolate bar into small chunks then add to the mixing bowl.
  6. Mix to bring everything together. If it seems a little dry you can add a tbsp milk to help bring it together. Divide the mixture between 12 muffin cases and pop in the hot oven.
  7. Bake at 220°C for 5 minutes then reduce the heat to 180°C and cook for another 15-17 minutes.
  8. Check with a cake tester (or cocktail stick) that when inserted it comes out cleanly – this will tell you the muffins are cooked through.
  9. Cool in the tin for 5 minutes before removing to a cooling rack to cool completely before packing.