Courgette and Lime Muffins

I found this recipe a few weeks back, and had been itching to give it a go, strange combinations for ingredients..but my, oh my, were they so worth baking....has to be top of my favourites!

Makes 12

For the courgette muffins:

250g courgettes (about 2-3 medium-sized)

2 large eggs

125ml vegetable oil

150g golden caster sugar

225g self-raising flour

½ tsp bicarbonate of soda

½ tsp baking powder

Juice and zest of 1 lime

For the lime cream cheese icing:

200g cream cheese

100g icing sugar

Juice and zest of 1 lime

Method

1. Preheat the oven to 180ºC (350ºF, gas mark 4).
2. Grate the courgettes and leave them to drain in a sieve hung over a bowl.
3. In a large mixing bowl, add the eggs, vegetable oil and sugar and beat until well mixed and slightly fluffy. An electric whisk will make this easier, or use a food mixer if you have one.
4. Sieve in the flour, bicarbonate of soda and baking powder and beat together.
5. Finally, add the drained courgette and the lime juice and zest and divide the mixture between the 12 muffin cases.
6. Cook in the oven for 20-25 mins or until the muffins are nicely brown and firm to the touch. Allow to cool completely on a wire rack before icing.
7. To make the icing, blend together the cream cheese with the icing sugar and the lime juice and spread generously over the top of each muffin. Decorate each with a few swirls of lime zest.