Carrot And Courgette Muffins
These mini muffins are bursting with flavor and healthy ingredients, making them a perfect snack or breakfast option. The combination of grated courgette, carrot, and sweet raisins creates a moist and delicious treat that is sure to satisfy your cravings. Give these muffins a try and enjoy every bite of these delightful little treats.
— Constant Cookbook
Ingredients
- 1 free-range egg
- ¼ courgette
- ¼ carrot
- 1 heaped tbsp raisins
- 2 tbsp milk
- 1 tbsp sunflower oil
- 75g/3oz plain flour
- 15g/½oz light soft brown sugar
- 1 tsp baking powder
Instructions
- Preheat the oven to 220C/450F/Gas 7. Line a nine-hole mini-muffin tray with muffin cases.
- Beat the egg in a bowl, then stir in the grated courgette, grated carrot, raisins, milk and sunflower oil.
- In a separate bowl, mix together the flour, sugar and baking powder.
- Gradually stir the wet mixture into the dry mixture until sticky and well combined.
- Divide the cake mixture among the muffins cases in the muffin tray. Bake in the oven for 12â15 minutes, or until a skewer inserted into the centre of the muffins comes out clean. Remove each muffin from the tray and set aside to cool on a wire rack.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 9
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