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Carrot and courgette muffins recipe
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.
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.
