140g caster sugar
200g grated courgette
80g rice flour
120g ground almonds
2 tsp baking powder
1/4 tsp salt
Preheat oven to 180 C
Line muffin tin with 12 paper cases
Whisk the eggs and sugar (a freestanding mixer is best here) for 5 minutes until very light and pale.
Grate the courgette and add to the egg and sugar mixture.
Mix through the flour, ground almonds, salt and baking powder and cordial.
Gently fold through the raspberries.
Divide equally between the muffin cases.
Bake for 25 minutes until a skewer comes out clean.
Remove from the oven and allow to cool on a wire rack.