Little Italian Courgette Cakes - haha the kids ate courgettes!

I haven't bought any biscuits on purpose, trying to be healthy. Needed a sweet fix today and my 3 year old loves to bake, so I got the new Abel & Cole book out...

Ingredients list:

75ml olive oil

100g sugar (I used light muscavado)

2 eggs

1 lemon (zest and 3tbsp juice)

half tsp ground cinnamon

250g plain white flour

1 tsp bicarbonate of soda

quarter tsp baking powder

pinch of salt

1 mug of grated courgette

handful of crushed nuts and/or raisins (I used almonds and hazelnuts)

a little honey

There seemed a lot of ingredients but anyhow we set to work, weighing and measuring, grating and egg cracking...btw I halved the mix as I'd never made them before...

Whisk oil, sugar, egg(s), zest and juice, and cinnamon together until light and fluffy.

Sieve in the flour, bicarb, baking powder and salt.  Gently fold.  Carefully swirl (mine was quite dry for any swirling) in the courgette, nuts and/or raisins.  Save a few nuts for the tops.  Don't overmix.

I used a small cup for the courgette as I had halved everything else...

 Dot the tops with remaining nuts.  My mixture filled 6 bun cases...

Ro helped sweep up loads of grated courgette, while the buns were in the oven 180o/Gas 4 for 25-30 mins.

Drizzle a little honey over the tops when you take them out of the oven.  The cakes will store for 2-3 days in an airtight container (if they last that long!).  

Ta-dah! They are scrummy, I wish I hadn't halved the quantities now...and the children love them.

PS...Last night when we'd finished tea, Miss M asked what was for pudding?  I said I hadn't made any and to grab a yogurt.  She disappeared into the kitchen and after a while presented me with a plate, bananas and ice cream - loved the skewers, cute...Nx