Author: nicola.andrews

Carrot & Courgette Muffins
Muffins

Makes 6 muffins or 12 mini muffins
1 courgette (about 20g)
1 carrot (about 20g)
1 egg
2 tbsp milk
1 heaped tbsp raisins
1 tbsp sunflower oil
75g plain flour
15g soft brown sugar
1 level tsp baking powder

All items in bold are known allergens. The allergens stated are for our pre-approved ingredients. If you are buying the ingredients for this recipe please check the packaging for known allergens as they may differ from brand to brand. If you require further information please refer to the Food Standards Agency.

Reviewed and checked by Kerry-Jane Kelly
20/5//20
eatew

Carrot & Courgette Muffins

Method
Pre heat the oven to 200c fan, 220c, gas mark 7.
Line the muffin tray holes with the muffin cases.
Grate the courgette and carrot.
Break the egg into a bowl and whisk it with a fork.
Put the egg, grated courgette, grated carrot, oil and milk into a bowl. This is called the wet bowl.
In another bowl mix together the flour, sugar and baking powder. This is called the dry bowl.
Pour the wet bowl into the dry bowl and stir well.
Using a teaspoon, spoon the mixture into the muffin cases in the muffin tray.
Place the muffin tray in the oven with the help of an adult for about 15 –20 minutes.
Allow the muffins to cool a little and then they are ready to eat!