Carrot and Courgette Muffins
Bake these yummy muffins. Recipe devised by Kate Morris and Sally Brown.
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:
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.
Snap the courgette and carefully grate. Then snap the carrot and carefully grate.
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.
In the other bowl, mix together the flour, sugar and baking powder. This is called the dry mix.
Pour the wet mix into the dry mix and give it a good stir with the tablespoon.
Using the two-spoon method with the two teaspoons, spoon the mixture into small muffin cases in a muffin tray.
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!
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.