Carrot and Courgette Muffins
I made these experimenting one Sunday morning. They are quite healthy and a great way of getting veg into little ones. This recipe makes a lot but they are perfect for freezing and always handy to have with a cup of tea !
Wrap well and freeze when cooled.
Ingredients
- 560g wholemeal flour
- 1 tbsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 80g raisins
- 120g finely grated carrot
- 120g finely grated courgette
- 220g golden caster sugar
- 8fl.oz vegetable oil
- 2 eggs
- 120ml milk
Instructions
- Preheat the oven to 180 degrees C (fan setting).
- Grate the courgettes and squeeze in a tea-towel to remove the excess moisture.
- In a bowl sieve in flour, bicarbonate, baking powder, cinnamon and salt. Add in sugar, raisins and grated veg.
- In a jug whisk eggs, oil and milk and add to dry mix.
- Once mixed spoon into paper cases in muffin trays and bake for approx 20-25 mins.
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Amanda Lucas
A self-confessed technology nut, full-time computer nerd and lover of all things food related. Grub Galore is a place to get my creative foodie fix and serves as somewhere for me to share my recipes. I hope you enjoy browsing my growing collection.
2 comments
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How much milk please? It’s mentioned in the method but not listed in the ingredients
2 comments
Eleanor
How much milk please? It’s mentioned in the method but not listed in the ingredients
Amanda Lucas
I have updated the recipe there – you would need approx 120ml of milk.