1-2 courgettes (250g), grated
handful of sultanas
juice of one orange
squeeze of honey (2 tbsp)
3 eggs
sunflower oil (175ml)
brown sugar (200g)
self-raising flour (225g)
½ tsp baking powder
handful of flaked almonds, toasted and chopped
2 limes, zested
Icing
cream cheese (250g)
icing sugar (50g)
2 limes, juiced
bits to decorate

preheat oven to 180°C and line a 12-hole muffin tin with muffin cases.
grate the courgettes and squeeze out as much juice as possible. Pat dry with kitchen paper.
stick the sultanas in a pan with the orange juice and honey. Bring to a boil and simmer for a couple of minutes until the raisins are plump and the liquid is mostly absorbed.
crack the eggs into a bowl with the sunflower oil and sugar and whisk until creamy.
sift over flour, baking powder.
fold in with the almonds, the grated courgettes, the sultanas, and the grated zest of 2 limes.
dollop into the muffin cases and bake them for 30 minutes or until a skewer comes out clean when stuck in the middle.
leave the muffins to cool a bit in the tin, then transfer to a wire rack.
beat the cream cheese with icing sugar and the juice of 2 limes until smooth and creamy.
spread the icing over the cooled muffins and decorate with whatever takes your fancy.

makes 12 large muffins