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Prep time
15 mins
Cooking time
30 mins
Effort
Medium effort
Serves
8
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.
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.
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.