Carrot and courgette muffins

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

1. Preheat oven to 190C/180C fan/gas 5. Put 8 large muffin cases into a muffin tray.
2. Put all ingredients except pumpkin seeds into a bowl and mix well. Spoon into muffin cases. Sprinkle with pumpkin seeds.
3. Bake for 15 minutes or until risen, cooked through and the mixture springs back when lightly pressed. Cool in tin.