Ingredients

• 100g all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 65g butter, softened
• 100g cup brown sugar
• 1 egg
• 130g grated courgette
• Zest of 1 lemon
• Biladi Chocolate Tahini

Preheat the oven to180 C. Line a 12-cup muffin tin with paper liners. In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon. Whisk well. Using an electric mixer, cream the butter and sugar together until light and fluffy. Add the egg and beat into mixture.

Put the mixer on low, and begin to slowly add in the dry mixture until just combined. Stir in the courgette and lemon zest.

Scoop the batter evenly between the muffin liners. They should be 2/3 full. Dollop 1 teaspoon of Biladi Chocolate Tahini on top of each muffin, swirl with a toothpick.

Bake for 15-20 minutes. Let cool and enjoy!