Cucumber muffins

When I first saw this recipe I was very hesitant. Cucumber? In a cake? Seriously? I've never tried anything like that before. However I decided to be adventurous and make it. And the result totally surprised me. The cucumber aroma comes through wonderfully, reminding you of summer evenings when you'd order Pimms in a pub and sit down in the beer garden with a bunch of friends. These muffins have the same refreshing quality, just like the Pimms has. They are soft, moist, with lovely texture. I totally enjoyed them! Hope you will too, guys!

The recipe below is adapted from Allrecipes.

Cucumber muffins

Recipe (makes 6 muffins):

1 egg
1/2 cup of sugar
1/2 cup of grated cucumber
1/4 cup of vegetable oil
1/2 tsp of vanilla
3/4 cup of AP flour
1/4 cup of roasted chopped walnuts (or pecan nuts)
1/2 tsp of cinnamon
1/2 tsp of baking soda (dissolved in 1/2 tsp of vinegar)
1/4 tsp of salt
1/2 tsp of baking powder

Mix all wet ingredients and sugar together. Whisk till a little frothy. Now mix all dry ingredients except nuts and baking soda. Combine wet and dry till the batter is smooth. Finally incorporate baking soda (dissolved in 1/2 tsp of vinegar) and nuts.

Line the muffin tin with paper cases. Divide the batter evenly between 6 holes. Bake in a pre-heated to 180C oven for approximately 25 minutes (or till the wooden skewer inserted in the centre comes out clean). Cool for about 10 minutes in a tin, then transfer on a wire rack to cool completely.

Enjoy!