Carrot and courgette muffin recipe
Carrot meets courgette in this simple muffin recipe. Sprinkle with pumpkin seeds to make the ideal snack.
Key information
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 8
Recipe difficulty rating: Medium
Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.
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 190°C/180°C fan/gas mark 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.