Caraway seeds have a very pungent, fresh taste which should be used sparingly in cooking!
The plant is biennial and related to the carrot. The leaves are very similar: delicate and feathery, and it has umbels of pretty white flowers in the second year which set masses of seed. It is very easy to grow and the seeds are very easy to harvest.
The courgette adds a moist texture to these muffins. They’re not as sickly or greasy as the enormous muffins in coffee shops these days: I’ve tried to reduce the sugar and fat content and used some wholemeal flour but I can’t really claim that they are a health food…
- 1 tsp caraway seeds
- 200g courgette
- 2 eggs
- 120ml milk
- 60ml sunflower oil
- 100g wholemeal flour
- 150g plain flour
- 120g caster sugar
- 2 tsp baking powder
- 12 muffin cases in a muffin tin
Heat oven to 200C, gas mark 6. Toast the caraway seeds in a dry frying pan until you can smell their aroma. Be careful not to burn them. Set aside.
Grate the courgette then dry it in a tea towel: spread the grated courgette on one half, fold the other half on top then roll it into a tube. Press gently to blot the moisture.
Combine the eggs, milk and oil in a jug. Sift the flours and baking powder in a mixing bowl. Add the caraway seed, sugar and courgette to the flour mix. Pour in the egg mixture and fold in gently – do not over mix.
Fill the muffin cases two thirds full and cook for 20 minutes. Cool on a wire rack.