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Only a disaster in that they were so delicious I ate half of them and now have to go out and buy more flour to make some more 
Cocoa Courgette Muffins
Makes 11-12
10 oz (280g) self raising flour
Half teaspoon (2.5 ml) bicarbonate soda
Half teaspoon (2.5 ml) salt
2 teaspoons (10 ml) ground cinnamon (optional)
3 Tablespoons (45 ml) unsweetened cocoa powder
1 egg
4 - 5 oz (110 - 140g) light brown soft sugar
2 - 3 fl oz (60 - 90 ml) milk or water
2 teaspoons (10 ml) vanilla essence (I used almond & they were fine)
12 oz (340 g) courgette, skinned & finely grated, & water squeezed out a bit
3 fl oz (90 ml) vegetable oil or 3 oz (85 g) butter, melted
4 oz (100 g) walnuts/sultanas/Chocolate Chips (optional)
Method
1. Prepare muffin tins. Preheat oven to 375 - 400 F (190 - 200 C), Gas Mark 5-6.
2. In a large bowl, sift together flour, bicarbonate of soda, salt, cinnamon and cocoa powder.
3. In a medium sized bowl, beat egg with a fork. Add sugar, milk/water, vanilla, courgette and oil/melted butter. Stir well.
4. Pour all of the wet mixture into dry. Stir just until combined, adding dried fruit during final strokes. Batter will be lumpy but no dry flour should be visible.
5. Spoon into tins/paper cases. Bake for 20 - 25 minutes, until tops spring back when pressed gently
(you can make it in a shallow tray tin - cook for about an hour?)
This recipe was taken from: 'Muffins - Fast & Fantastic' by Susan Reimer
ISBN 0-9528858-2-4
Cocoa Courgette Muffins
Makes 11-12
10 oz (280g) self raising flour
Half teaspoon (2.5 ml) bicarbonate soda
Half teaspoon (2.5 ml) salt
2 teaspoons (10 ml) ground cinnamon (optional)
3 Tablespoons (45 ml) unsweetened cocoa powder
1 egg
4 - 5 oz (110 - 140g) light brown soft sugar
2 - 3 fl oz (60 - 90 ml) milk or water
2 teaspoons (10 ml) vanilla essence (I used almond & they were fine)
12 oz (340 g) courgette, skinned & finely grated, & water squeezed out a bit
3 fl oz (90 ml) vegetable oil or 3 oz (85 g) butter, melted
4 oz (100 g) walnuts/sultanas/Chocolate Chips (optional)
Method
1. Prepare muffin tins. Preheat oven to 375 - 400 F (190 - 200 C), Gas Mark 5-6.
2. In a large bowl, sift together flour, bicarbonate of soda, salt, cinnamon and cocoa powder.
3. In a medium sized bowl, beat egg with a fork. Add sugar, milk/water, vanilla, courgette and oil/melted butter. Stir well.
4. Pour all of the wet mixture into dry. Stir just until combined, adding dried fruit during final strokes. Batter will be lumpy but no dry flour should be visible.
5. Spoon into tins/paper cases. Bake for 20 - 25 minutes, until tops spring back when pressed gently
(you can make it in a shallow tray tin - cook for about an hour?)
This recipe was taken from: 'Muffins - Fast & Fantastic' by Susan Reimer
ISBN 0-9528858-2-4
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