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Carrot and courgette muffins

B3106ecea49e00e7de1b3758c06babd0

Prep time
15 mins

Cooking time
30 mins

Effort
Medium effort

Serves
8

  • 125g lower-fat spread, melted and cooled slightly
  • 2 tbsp skimmed milk
  • 2 large eggs, beaten
  • 100g grated carrot
  • 100g grated courgette
  • 100g wholemeal self-raising flour
  • 1 tsp baking powder
  • 1 tsp mixed dried herbs
  • 75g porridge oats

1

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.

2

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.

3

In a separate large mixing bowl, combine the flour, baking powder, dried herbs and porridge oats.

4

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.

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