Carrot meets courgette in this simple muffin recipe. Sprinkle with pumpkin seeds to make the ideal snack.
Carrot and courgette muffins
- Preparation time: 15 minutes
- Cooking time: 15 minutes
- Serves: 8
Carrot and courgette muffins | Recipes
Ingredients
- 50g courgette, finely grated
- 50g carrot, finely grated
- 1 ripe banana, mashed
- 4 tbsp milk
- 2 tbsp sunflower oil
- 1 large egg, beaten
- ½ tsp ground cinnamon
- 150g plain flour
- 2 tsp baking powder
- 50g raisins
- 25g pumpkin seeds to decorate
How to prepare carrot and courgette muffins
- Preheat oven to 190C/180C fan/gas 5. Put 8 large muffin cases into a muffin tray.
- Put all ingredients except pumpkin seeds into a bowl and mix well. Spoon into muffin cases. Sprinkle with pumpkin seeds.
- Bake for 15 minutes or until risen, cooked through and the mixture springs back when lightly pressed. Cool in tin.
