When Mona Farrugia says these buns are amazingly moist and crumbly, wheat-free and low in carbohydrates, who are we to argue?
Both the courgettes and what remains of the melon after you have grated it contribute to the moisture, rather than any sugar element. The melon does contain sugar but the blueberries have hardly any.
If you have them, use these new-fangled silicone cupcake shapes although as you can see the dramatic result of the burst blueberries looks lovely in paper cups. I used to think they were no match for tin, until I bought a set from Harrodâ€™s Kitchen Shop last year. I understand that some local supermarkets are now stocking them and Habitat has them too.
No, I do not advocate the ones in the shape of a teddy bear: some muffin cup shapes will do very nicely thank you. Now I have my multi-coloured ones, I cannot be having the faffing about with the tins and the paper cups, but of course, they're your easiest thing if you don't have the silicone version. Since silicone distorts in heat, just pop the individual cups within the metal tin and you're good to go.
Preheat the oven to 180C
175g unsalted butter
6 tablespoon heat-stable sugar substitute or 3 tablespoons Agave syrup
150 courgettes, coarsely grated
2 slices of melon, peeled and grated
200 grams ground hazelnuts
a large pinch of salt
1 teaspoon baking powder
A large pinch of cinnamon
60 gram walnuts or pecans, cut into small pieces roughly
1 punnet of fresh blueberries
Cream the butter with the sugar substitute until you have a very light fluffy cream.
Beat the eggs lightly in another bowl and pour slowly as the butter is being beat until you have everything incorporated.
While this is happening, mix the courgettes and the melon together in a separate bowl and squeeze all the liquid out of them. I usually place them in a colander and push down over the sink. [I also sometimes give the juice to Mrs. Mia Wallace who loves it. Yet she is not part of the ingredients so youÂ may want to stick to the first method].
Switch the machine off and switch yourself to manual. Using a wooden spoon, add the courgettes and melon to the mixture. Mix in the flour, salt, baking powder and cinnamon, incorporate, then add the walnuts and finally the blueberries, swirling gently so as not to burst them.
Place a heaped tablespoon of the mixture into each cup and bake in the preheated oven for 40 minutes or until an inserted skewer comes out clean.
Leave to cool, upend, and store in an airtight container. There is no wheat so they will remain moist for days.
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