Courgette muffins with lemon cream cheese

This is another recipe from 'New Italian cuisine. Muffins'. Combination of courgette and lemon cream cheese  sounded very interesting for me, so I decided to try them. Muffins were nice, moisture and mild. Cream cheese on top gave them sugary kick. 

Ingredients for 10 muffins:

• 150g flour
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• pinch of salt
• 50g brown sugar
• 1 lemon zest
• 40g chopped walnuts
• 1 egg
• 45 ml sunflower oil
• 30 ml lemon juice
• 30 ml milk
• 100g grated courgette

Heat up the oven to 180C. Line muffin tin with muffin cases.

Grate courgette and set it aside. 

Into a big bowl grate the lemon zest (only yellow part) add the flour, baking powder, soda and salt. Combine all ingredients. Stir in the sugar and walnuts. In separate bowl whisk the egg with oil, lemon juice and milk until smooth and creamy. Pour this mixture into dry ingredients. Combine everything together and at the end fold in grated courgette. Spoon the batter into muffin cases. Bake for 20 min.

After baking

In the meantime prepare cream cheese.

Ingredients:

• 45 g cream cheese
• 75g icing sugar
• 1 tbsp lemon juice

Whisk cream cheese with half icing sugar until soft and creamy. Add remaining sugar and lemon juice and whisk for a while longer. Spread this mixture on top of each cooled muffin.