Carrot and Courgette Muffins

Moist, nutritious muffins packed with grated vegetables and raisins, perfect for children's lunchboxes and healthy snacking.

Baking Vegetarian Healthy Vegetables Kids

Estimated Nutrition

Calories

kcal / serving

612.4 kcal total

Carbs

10g

per serving

90.1 g total

Fat

2.4g

per serving

21.6 g total

Protein

1.6g

per serving

14.8 g total

Cook Time

minutes

Serves

muffins

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Light Soft Brown Sugar

Baking Powder

Dairy

piece

Egg

free-range

Milk

Fruits

Raisins

heaped tablespoon

GrainsCereals

OilsFats

Vegetables

trimmed and grated

peeled and grated

Method

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.