Carrot and Courgette Muffins

Carrot and Courgette Muffins

Bake these yummy muffins. Recipe devised by Kate Morris and Sally Brown.

45 minutes This should take about 45 mins

You will need:

  • 1 courgette (need 20g)
  • 1 carrot (need 20g)
  • 1 egg
  • 2 tablespoons milk
  • 1 heaped tablespoon raisins
  • 1 tablespoon sunflower oil
  • 75g plain flour
  • 15g light soft brown sugar
  • 1 level teaspoon baking powder

Remember to ask a Grown-up for help.

What to do:

Step 1

Before cooking, wash your hands and put an apron on. Weigh and measure all the ingredients. There should be enough for nine mini muffins using the quantities shown.

Step 2

Snap the courgette and carefully grate. Then snap the carrot and carefully grate.

Step 3

Break the egg into the bowl and whisk it with a fork. Add the grated courgette, grated carrot, raisins, milk and sunflower oil. This is called the wet mix.

Step 4

In the other bowl, mix together the flour, sugar and baking powder. This is called the dry mix.

Step 5

Pour the wet mix into the dry mix and give it a good stir with the tablespoon.

Step 6

Using the two-spoon method with the two teaspoons, spoon the mixture into small muffin cases in a muffin tray.

Step 7

You will need to ask a grown-up for help with this part. Place the tray in a pre-heated oven at 200ºC fan/220ºC/Gas 7 for 12–15 minutes. Once the Carrot and Courgette Muffins have cooled down a little, you can eat them!

Step 8

Serving suggestion: serve one or two with a glass or diluted orange juice or some berries. This dish can be frozen for up to one month.

For grown-ups

About this make

Bake these yummy muffins. Recipe devised by Kate Morris and Sally Brown.

About CBeebies Grown-Ups

Find support, help and advice on parenting and childcare for your babies, toddlers and early years. Learn how CBeebies shows, fun games and activities can help your kids learn through play.

Visit the Grown-ups website

Two muffins