Carrot & Courgette Muffins
Serves : 10-12 muffins
Cooking Time : 20 mins
These are a great lunch box staple for school kids and are a handy alternative for my bread obsessed son!
Ingredients:
2 organic eggs
1/2 courgette trimmed and grated
1 small carrot peeled and grated
1 good handful of raisins or cranberries
4 tbsp milk (I use oat milk)
2 tbsp sunflower oil
150g/6oz plain flour (I use spelt)
2 tsp baking powder
1 tsp organic honey (optional)
Method
Pre heat the oven to 220C. Line a 12 hole muffin tray with muffin cases.
Beat the eggs in a bowl, then stir in the grated carrot and courgette, raisins and milk and oil.
Sift in the flour and baking powder and mix. Add the tsp of honey in now if you are using. Mix until combined.
Divide the mixture into the 12 cases and bake for 12-15 minutes or until they are firm and slightly golden on top.
Remove from the baking tray and allow to cool on a wire rack.