Ok, let's go!
Let others know why you liked it or share a photo of your creation on Facebook
We're having troubles updating this score right now, check back later to try again.
These savoury muffins make a tasty snack – ideal for hungry kids, home from school. Or why not pop one in their packed lunch?
I made this!
Prep time 15 mins
Cooking time 30 mins
Effort Medium effort
Preheat the oven to 180°C, fan oven 160°C, gas mark 4. Line a muffin tin with 8 paper muffin cases or squares of baking paper.
Mix together the cooled lower-fat spread, milk and eggs. Stir in the grated carrot and courgette.
The secret to successful muffins is to avoid over-mixing the wet and dry ingredients.
In a separate large mixing bowl, combine the flour, baking powder, dried herbs and porridge oats.
Stir the wet ingredients into the dry ingredients, taking care that you don’t over-mix. Spoon into the muffin cases and bake for 25-30 minutes, until firm and golden. Cool on a wire rack.
Freeze some of the muffins in a freezer bag or box – they will keep for up to 3 months.
Show all recipes
16.2g carbohydrate of which 1.4g sugars
12g fat of which 2.7g saturates
240mg sodium equivalent to 0.6g salt
If you like the look of this recipe, you'll love our updated Smart Recipes app.
Fantastic new features include quick and easy recipe ideas and step-by-step videos of how to make them.