Courgette and Pistachio Muffins

  • 30 mins
  • 4
Courgette and Pistachio Muffins



  1. Preheat the oven at gas mark 6 and line/grease a muffin tray.
  2.  In a small jug combine the milk and vinegar, and let it rest for 5 minutes to make buttermilk.
  3.  In a bowl add the melted butter and syrup. Stir until combined.
  4. Add the vegan eggs, vanilla, cinnamon, and cardamom Spice Drops®. Add these to the bowl.
  5. Combine the buttermilk with the bowl mix and set the mixture aside.
  6. In a large bowl combine the flour, ground spices, salt, baking powder, and bicarbonate soda. Mix well.
  7. Now pour the wet mixture into the dry, stir slowly until it is combined. Add the courgettes. These courgettes need to be grated and have all water squeezed out.
  8. Include the white choc and pistachios leaving some to sprinkle on top after. There will be a few lumps which are fine.
  9.  Put equal amounts of the mixture in the prepared muffin tray.
  10.  Bake for 18-20 minutes.
  11. Cool on a rack. Enjoy!