Ingredients

Steps

• Preheat the oven to 220°C and line a nine-hole mini-muffin tray with cases.
• Beat the egg in a bowl and stir in the courgette, carrot, raisins, milk, and sunflower oil.
• Mix the flour, sugar, and baking powder together in a separate bowl.
• Gradually stir the wet ingredients into the dry ingredients until sticky and combined.
• Divide the mixture into cases and bake for 12–15 minutes until a skewer comes out clean.
• Remove the muffins from the tray and cool them on a wire rack.