The surprise is they have lots (!) of courgette in them.😋 I was looking for further lunch box treats, and had some cranberries to use up. Enter these delicious little morsels. They are small but packed with flavour! Ideal for the mid afternoon slump… This recipe makes about 28 little cupcakes or 14 muffins. You can halve the recipe for a smaller batch, but with kids in the house, just be warned: they don’t last long!
4 organic eggs
200g sugar or substitute
400g finely grated courgette
100g rice flour
100g buckwheat flour
200g almond meal
4 tsps baking powder
Pinch of salt
200g washed fresh cranberries
Handful of small dark chocolate buttons
Pre-heat the oven to 180C.
Beat the eggs with the sugar for 5 minutes until pale.
Add all the other ingredients except the cranberries and chocolate, and fold through gently with a spatula.
Add the cranberries and chocolate and fold through until combined.
With a teaspoon, place a few dollops in either cupcake or muffin cases.
Put in the oven for 20 minutes (muffins between 25 and 30 – don’t let them go brown).
Leave to cool down and then enjoy when the need strikes❤️