ASDA part of the Wal-Mart family

• 75g walnut pieces
• 1 large courgette, topped, tailed and coursely grated
• 125g butter, at room temperature
• 125g caster sugar
• 2 large eggs
• 150g self-raising flour
• 0.25tsp mixed spice
• Grated zest half a lemon
• 125g Asda Soft & Creamy Cheese
• 1tbsp icing sugar
• Few drops vanilla essence

1 Preheat oven to 180C/Gas 4. Put the walnuts on a baking tray and bake for 5 minutes. Cool, then roughly chop. Put 10 paper muffin cases on the baking tray.

2 Wrap the courgette in 4 layers of kitchen paper and squeeze to extract as much water as possible.

3 Beat butter and sugar until light and fluffy. Beat eggs and add to mixture, a little at a time, beating well after each addition.

4 Sift the flour and spice and fold in with the lemon zest, courgette and half the walnuts.

5 Divide between the muffin cases and and bake for 25 minutes, until golden. Cool on a wire rack.

6 Mix the soft cheese with the icing sugar and vanilla. Spread on the tops of the muffins and sprinkle with remaining walnuts.