Zucchini muffins

It's called courgette in the UK but when making muffins - such an American item - I call it zucchini.

These were delicious - moist and fluffy inside, with crunchy tops. AND they used up both zucchini (cheap at the farmer's market these days) AND sour milk.

I grated the zucchini in the food processor and it took about two seconds. I could have spiced them up more with some nutmeg or ginger (not that they needed it) - might try that next time if I'm in the mood for something spicier.

3 cups flour (one whole wheat, two white)
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 pound zucchini, grated fine
2 eggs
1.5 cups white sugar
4 Tbsp oil
1 cup sour milk/buttermilk
1 tsp vanilla extract

Mix dry ingredients: flour, baking powder and soda, salt and cinnamon. In a separate bowl, mix wet ingredients: eggs, oil, milk, sugar and vanilla. Combone wet and dry ingredients. Stir in courgette. Pour batter into oiled muffin tins (makes 12, if you fill them up to the top). Bake at 160C fan (350F/180C) about 35 mins, turning the pan front to back halfway through.