I love you like a fat kid loves cake … check this sweet recipe: Carrot and courgette muffins
How to Make Carrot and courgette muffins
Preparation time:
less than 30 mins
Cooking time:
10 to 30 mins
Serves:
Makes 9
Dietary:
Vegetarian
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
Method
-
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 12–15 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.
