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

Serves: Makes approx 12 muffins
Prep Time: 10 mins
Cook Time: 20-25


  • 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


  1. Preheat the oven to 180 degrees C (fan setting).
  2. Grate the courgettes and squeeze in a tea-towel to remove the excess moisture.
  3. In a bowl sieve in flour, bicarbonate, baking powder, cinnamon and salt. Add in sugar, raisins and grated veg.
  4. In a jug whisk eggs, oil and milk and add to dry mix.
  5. 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.

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