Carrot and courgette muffins

    35 min

    Kids gobble up these dairy free carrot and courgette muffins, making them a great option for adding some hidden veg!


    2 people made this

    Ingredients
    Makes: 12 muffins

    • 2 large eggs, beaten
    • 100g soft brown caster sugar
    • 125g caster sugar
    • 150ml light vegetable oil
    • 1 teaspoon vanilla extract
    • 250g self raising flour
    • 2 teaspoons cinnamon
    • 1/2 teaspoon salt
    • 250g coarsely grated courgette
    • 75g coarsely grated carrot

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 180 C / Gas 4; line muffin tin with paper cases.
    2. Mix eggs, soft brown sugar, caster sugar, vegetable oil and vanilla extract together in a large bowl; stir in flour, cinnamon and salt. Fold in grated carrot and courgette until well mixed.
    3. Spoon mixture into cupcake cases until 3/4 full; bake in preheated oven for 20 to 22 minutes.
    4. Cool in tin for 5 minutes; transfer onto a cooling rack to cool completely.

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