Carrot and courgette muffins
These moist, yummy muffins are packed with goodness and are perfect for the kids' lunchboxes.
Ingredients
- 1 free-range egg
- ¼ courgette (about 20g/¾oz), trimmed, grated
- ¼ carrot (about 20g/¾oz), peeled, grated
- 1 heaped tbsp raisins
- 2 tbsp milk
- 1 tbsp Kretes Extra Virgin oil
- 75g/3oz plain flour
- 15g/½oz light soft brown sugar
- 1 tsp baking powder
Preparation 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.
0 σχόλια