1. Skip navigation
  2. Recipes

Love this recipe?

Let others know why you liked it or share a photo of your creation on Facebook

Share this on Facebook

Whoops something went wrong

We're having troubles updating this score right now, check back later to try again.

Carrot and courgette muffins

847619151bc8c840e85b8505e65176b9

Prep time
15 mins

Cooking time
30 mins

Effort
Medium effort

Serves
8

Ingredients

Method

  • 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

Nutritional information

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.

Carrot and sultana mini pancakes

Nutty apple and celery rice cakes

Piri-piri pomegranate popcorn

Roasted root veg with beetroot and cucumber dips
Smart Recipes app

More tasty recipes with our FREE app

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.